Cooking Louisiana  -  Shrimp Casserole
Shrimp Casserole

1-1/2 unpeeled med to lg. uncooked shrimp (with heads)
3 lbs. shredded cabbage
1 lb. of real butter... no substitute
1 cup of cooked rice
3/4 cup of chopped green onions (green part)
1 chopped fresh Jalapeno.
Fresh chopped garlic - about 5 pods
Salt and pepper to taste and add 1 teaspoon cayenne pepper for spiciness (optional) or Tony's seasoning

Boil in seasoned water for 3 minutes just enough water to cover shrimp. Set aside reserve water and peel the shrimp.

In same water add cabbage and cook just until wilted .take out and reserve same water.

Now you mix cabbage, shrimp, rice, pepper garlic and green onions well in a 13x9 pan. Melt butter and pour over casserole and mix. Add just enough reserved water to moisten well but not covered Add seasoning to your taste. Or (Tony's seasoning)

Bake at 350°F for 30 minutes or until light golden brown. Careful on the salt, add slowly. Do not over bake.

This is great with a salad and rolls.