My sister-in-law tried this recipe about fifteen years ago and told me that it was a hit at her dinner party. She was so right. This is the recipe I count on when I want to prepare something special. I have never served it without having to give the recipe to someone who enjoyed it. It is easy to prepare early in the day and refrigerate until time to bake. If I prepare it ahead, I do not add the shrimp until the rice mixture has heated. This prevents the shrimp from overcooking.
CREAM SAUCE
2 tablespoons butter
2 tablespoons flour
½ teaspoon salt
2 cups chicken broth
CASSEROLE
¼ cup thinly sliced onion
¼ cup thinly sliced green bell pepper
½ pound mushrooms, sliced
½ cup (1 stick) butter
1 tablespoon Worcestershire sauce
4 drops Tabasco
2 (6-ounce) boxes Uncle Ben’s Wild Rice, cooked
2 cups thin cream sauce
1½ pounds shrimp, cooked
To prepare the cream sauce, in a small saucepan over medium heat melt the butter. Add the flour and salt, stirring as it begins to make a paste. Gradually add the chicken broth and allow the mixture to thicken.
Preheat the oven to 300°. For the casserole, in a large pan on medium heat sauté the onion, green pepper, and mushrooms in the butter. Add the Worcestershire sauce and Tabasco. Add the rice and cream sauce. Allow this mixture to heat through. Remove from the heat. Add the shrimp. Pour the mixture into a 3-quart casserole dish and bake for 30 to 45 minutes.
YIELD: 10 TO 12 SERVINGS
Ellen Hester
Monroe, Georgia