Savannah, Georgia, is where both Billie and Louis Van Dyke grew up and where they learned to eat and to cook. For the Friday night buffet at the Blue Willow Inn seafood is the order of the day. This deluxe dish is one of Billie’s specialty recipes acquired from a neighbor years ago while living on Burnside Island in Savannah, Georgia.
1 small onion, chopped
1 small green bell pepper, chopped
1 tablespoon butter
2 cups rice, cooked
1 pound shrimp, cooked, peeled and deveined
1 (10¾-ounce) can condensed cream of mushroom soup
¼ teaspoon curry powder Salt and pepper
½ cup grated cheddar cheese
Preheat the oven to 350°. In a small skillet on medium heat sauté the onion and the bell pepper in the butter. In a mixing bowl combine the onion and pepper with the rice, shrimp, mushroom soup, curry powder, and salt and pepper to taste. Mix well. Pour the shrimp mixture into a 9 × 13-inch baking dish. Bake for 25 to 30 minutes until bubbly. Remove from the oven and immediately sprinkle the cheese on top. Serve hot.
YIELD: 8 SERVINGS