Shrimp Creole Casserole

A very easy and attractive dish to make for company, very special to take for a potluck dinner, too. It has a really nice mellow taste.

Shrimp Creole Casserole
Prep time
Cook time
Total time
Shrimp and rice baked in a mellow tomato cream sauce.
Recipe type: Main
Cuisine: American
Serves: 6
  • 1 pound large cooked shrimp (peeled and deveined)
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • ¾ cup long grain rice
  • ¼ cup finely chopped onion
  • ¼ cup finely chopped green pepper
  • ⅛ teaspoon mace
  • ¼ teaspoon hot sauce
  • Salt and pepper
  • 1 can (10 oz.) tomato soup
  • ½ cup whipping cream
  • ½ cup sherry
  • ½ cup toasted slivered almonds
  • Paprika
  1. Place shrimp in a large bowl. Add lemon juice and olive oil and toss to coat. Set aside.
  2. Cook rice according to package directions.
  3. Put onion and green pepper in a small dish and microwave on high for about 4 minutes, until softened. (You can saute them in butter on the stove instead.)
  4. Add cooked rice and onions and green peppers to the shrimp.
  5. Add seasonings, soup, cream and sherry to the shrimp mixture and stir to combine.
  6. Spoon into a 2 quart casserole. Top with almonds and paprika.
  7. Bake uncovered at 350 degrees F. for 70 minutes. Makes 6 servings.


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