After wedding ceremonies it's been rice, rice, everywhere and not a piece to eat ! Traditionally, rice had been thrown at the Bride and Groom as they left the church. Although this rice-throwing tradition has recently been replaced with birdseed, I had difficulty creating a tasty recipe using birdseed, so you're stuck with good old-fashioned rice! And once again, in honor of The Cline's penchant for shrimp, I present you with a Shrimp and Rice Casserole, which also happens to call for one onion, just to make you sure you've "cried".
This recipe comes appropriately enough from an early 1950's "church" cookbook entitled, " The Door to Good Eating " from St. Peter's Episcopal Church on Long Island, NY. The recipe is the creation of a woman named Mary Harbeck. I don't know who or where she is, but thanks Mary, for the delicious recipe!
"Shrimp and Rice Casserole"
Cook and clean 3 pounds of fresh shrimp. Brown 1 cup of raw rice in 4 tbsp. of butter; then simmer in 3 cups of water with 1 1/2 tsp. of salt until rice is soft.
Add to the rice, 1 can of cream of mushroom soup diluted with milk to make 1 1/2 cups of sauce. Add 2 tbsp. of butter and one can of tomatoes. Grate one onion and one cup of fresh carrots. Add this to the rice mixture with 1 tsp. of Worcestershire sauce.
Add shrimp to the rice mixture and put in a large casserole baking dish. Top with grated cheese and bake in a moderate oven (that means - 350 degrees) for about 40 minutes.
Serves 8