Recipe: Lobster & Shrimp with Rice

Recipes using Diamond Whole Almonds

• 1/4 cup wild rice
• 3/4 cup water
• 1/4 pound fresh mushrooms, sliced
• 1/2 cup chopped celery
• 1 small onion, chopped fine
• 2 tbsp butter
• 2 cooked lobster tails, about 5 ounce each
• 1/2 to 1 pound cooked shrimp
• 1/2 green pepper chopped
• 2 tbsp chopped pimentos
• 1 can cream of mushroom soup
• 2 tbsp milk
• 1/4 cup slivered toasted almonds

1. Cook wild rice in water with 1/4 tsp salt, covered, to boiling; reduce heat and simmer until rice has absorbed water and swells.
2. Cook mushrooms, celery and onion in butter for 5 minutes.
3. Dice lobster meat (you may substitute King Crab) and shrimp; mix ingredients except nuts and place in greased casserole.
4. Top with slivered almonds and bake about 30 minutes at 350° F.