Inlet Shrimp Casserole

Ingredients

• 1½ lb shrimp, shelled and deveined
• 1 can reduced-fat cream of mushroom soup
• ⅓ cup such as Miracle Whip Light reduced-fat salad dressing
• ⅓ cup skim milk
• ½ tsp hot pepper sauce
• 1 tsp Worcestershire sauce
• 1 cup thinly sliced celery
• 1 small onion, finely chopped
• 4 oz 1 can mushrooms, drained
• 8 oz 1 can sliced water chestnuts, drained
• 2 tbsp chopped fresh parsley
• 2 oz 1 jar sliced pimiento, drained
• 1 tbsp dry sherry
• 2 cup cooked rice
• 1 cup bread crumbs mixed with 2 tablespoons reduced-fat whipped margarine

Method

1. Drop the shrimp into a pot of boiling water, turn off the heat and let stand 5 minutes. Drain and set aside.
2. Mix the soup, salad dressing, milk, hot pepper sauce and Worcestershire sauce until well blended. Add the celery, onion, mushrooms, water chestnuts, parsley, pimiento and sherry. Mix well.
3. Smooth the cooked rice in an oblong 2-quart baking dish, then top with the shrimp in an even layer. Pour the cream mixture over all. Top with the bread crumbs. Bake at 350 degrees for 30 minutes or until the crumbs are browned.

Notes

Excellent. Yield: 6 servings. Use half of the recipe for 2. Per serving: 340 calories, 21g protein, 47g carbohydrate, 7g fat, 2.3g fiber, 120mg cholesterol, 642mg sodium.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom