Seafood Newburg - cooking recipe

Ingredients

1 (10 3/4 oz.) can condensed cream of shrimp soup
1 c. milk
1/2 c. dry vermouth
1 Tbsp. Worcestershire sauce
1 lb. fresh shrimp
7 oz. fresh lump crab
3 c. cooked rice
1 (10 oz.) pkg. frozen peas, cooked and drained

Preparation

Preheat the oven to moderate (350\u00b0).
Combine the soup, milk, vermouth and the Worcestershire sauce in a large saucepan; heat slowly, stirring often, until bubbly.
Fold in the seafood and rice.
Spoon into a 6-cup shallow casserole.
Bake in the preheated moderate oven (350\u00b0) for 20 minutes or until bubbly hot. Spoon the cooked peas around the edge of the dish; garnish with twists of lemon, if you wish.
Makes 4 servings.