Ingredients
- 2 cups Minute steamed rice
- 1/2 tsp fresh lemon rind
- 1/4 cup + 2 tbl of lemon juice
- 1 cup margarine or butter
- 16 oz salad shrimp, cooked
- 2 tbl fresh chopped parsley
- 5 egg yolks
- 1/2 cup parmesan cheese
- 3 tbl sugar
- 1/2 tsp salt
Preparation
Step 1
Grease a 9“x13” casserole dish.
Steam rice and mix with rind, 1/4 cup lemon juice, 1/2 cup margarine or butter, parsley, salt, and sugar. Toss in cooked salad shrimp.
In separate bowl, beat egg yolks till thick and set aside.
In separate bowl, melt remaining 1/2 cup of margarine or butter and set aside.
In medium size pot, heat 2 tbl water and 2 tbl of lemon juice just until warm. Add egg yolks and stir until thickened. Remove from heat and pour heated margarine or butter in a steady stream into eggs—beating all the while. Toss in shrimp mixture. Place in casserole dish and sprinkle with parmesan cheese. If egg mixture becomes too thick, add 1/4 – 1/2 cup of half & half after you have thoroughly mixed eggs and margarine or butter—adds to the richness.