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Louisiana Shellfish Casserole recipe

Sweet shrimp raises humble white rice toglorious heights in this Louisiana tidelands dish. Baked withcream and a trio of zesty seasonings, this dish will make youthink you’re dining in the Latin Quarter!

Recipe: Louisiana ShellfishCasserole

2 cups cooked rice
2 cups whipping cream
1/2 cup tomato ketchup
3 tablespoons Worcestershire sauce
1 teaspoon butter
1/4 teaspoon hot pepper sauce
1 1/2 pounds medium cooked shrimp

  • Day One: Place rice, cream, ketchup, Worcestershiresauce, butter and hot pepper sauce in a large saucepan. Bringto a boil; stir to combine.
  • Add shrimp, remove from heat. Cool for15 minutes, stirring periodically to hasten cooling. Cover andrefrigerate overnight.
  • Day Two: Preheat oven to 350°F (175°C).Turn mixture into a greased 2-quart baking dish or a greased14 x 10 x 2-inch roasting pan. Cover and bake for 45 minutesor until nearly firm. Remove from oven; serve hot.

    Makes 5 servings.

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