Recipe - Jennys Little Shrimp Casseroles

9 cup Water
3 pound Unpeeled mediumsize fresh
shrimp
1 tablespoon Lemon juice
One half cup Chopped green pepper
One fourth cup Chopped onion
2 tablespoon Butter or margarine, melted
1 cn Cream of celery soup,
undiluted
1 cup Halfandhalf
One fourth cup Dry sherry
One half teaspoon Salt
One half teaspoon Ground white pepper
3 cup Cooked rice
Paprika

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp
turn pink. Drain; rinse with cold water. Chill. Peel and devein shrimp.
Reserve 6 shrimp. Combine remaining shrimp and lemon juice, set aside. Cook
green pepper and onion in butter in a skillet over mediumhigh heat,
stirring constantly, until tender. Combine soup, halfandhalf, sherry,
salt and pepper in a large bowl; stir in shrimp, vegetable mixture, and
rice. Spoon into lightly greased individual au gratin dishes. Sprinkle with
paprika. Bake, uncovered, at 350 for 15 to 20 minutes or until hot and
bubbly. Garnish with reserved shrimp and parsley, if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini