Here’s a tasty sounding recipe for shrimp with rice and a creamy sauce. This might be a fun recipe to reinterpret with garnishes you enjoy. For instance, I’m not a big fan of peas, but I might try this with edemame. It calls for a cup of shrimp but that does not seem like very much to me. Perhaps it wants bay shrimp?
Savory Shrimp
1 small onion sliced
1 tbsp butter
1/2 c cream
1 cup peas fresh or canned
1 1/2 cups cooked rice
1 cup shrimp
1/2 tsp salt
1/4 tsp paprika
Cook onion in the butter. Add cream, rice and peas. Boil for 1 or 2 minutes. Add shrimp, salt, paprika & bake in slow oven 15 to 20 minutes.
This was a favorite recipe when I was a kid. The shrimp came from a can and Gram probably doubled the recipe. I have made occasionally over the years, but I use frozen shrimp and probably more shrimp in proportion to rice and peas. Uncle Chuck also loved the recipe – he complained about the cream and I told him to use evaporated skim milk. Don’t know what he really did.