Shrimp New Orleans

Dry Sherry, a common indredient in Cajun and Creole cooking, adds a smoky-sweet flavor to dishes.

Ingredients:

12 ounces fresh or frozen peeled and deveined cooked shrimp
1 medium onion, chopped (1/2 cup)
1/4 cup chopped green or red sweet pepper
2 tablespoons butter
2 cups cooked white rice
1 10-75 ounce cancondensed cream of shrimp soup
1/2 cup half and half or light cream
2 tablespoons dry sherry
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3 tablespoons sliced almonds, toasted
Snipped fresh cilantro

Thaw shrimp, if frozen. Preheat oven to 350 F. In medium saucepan, cook onion and sweet pepper in hot butter over medium heat until tender. Remove from heat.

Stir in shrimp, cooked rice, soup, half and half, sherry, lemon juice, salt, and cayenne pepper. Transfer mixture to a ungreased 2 quart square baking dish.

Bake, uncovered, about 30 minutes or until heated through.  Sprinkle with almonds and cilantro. makes 6 servings.