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Sweet shrimp raises humble white rice to glorious heights in this Louisiana tidelands dish. Baked with cream and a trio of zesty seasonings, this dish will make you think you're dining in the Latin Quarter!

Louisiana Shellfish Casserole

2 cups cooked rice
2 cups whipping cream
1/2 cup tomato ketchup
3 tablespoons Worcestershire sauce
1 teaspoon butter
1/4 teaspoon hot pepper sauce
1 1/2 pounds medium cooked shrimp

1. Day One: Place rice, cream, ketchup, Worcestershire sauce, butter and hot pepper sauce in a large saucepan. Bring to a boil; stir to combine.
2. Add shrimp, remove from heat. Cool for 15 minutes, stirring periodically to hasten cooling. Cover and refrigerate overnight.
3. Day Two: Preheat oven to 350°F. Turn mixture into a greased 2-quart baking dish or a greased 14 x 10 x 2-inch roasting pan. Cover and bake for 45 minutes or until nearly firm. Remove from oven; serve hot.

Makes 5 servings.