Christiana Campbell's Made Dish of Shrimp and Lobster

Williamsburg,Virginia has been a special place to visit for most of my life.  Growing up my mom and dad had wonderful friends there who my sister, Diane, and I would visit for a week every summer.   Later in life, I attended William and Mary where I earned a masters in education.  My daughter, Amanda, graduated from William and Mary where she met and married her husband, Greg.  For several years Wayne and I visited Williamsburg during Christmas with friends and have great memories of delicious food and laughter in the colonial taverns.  I first had this shrimp dish at Christiana Campbell's Tavern and it has become one of my family and friends favorites.   The original recipe calls for lobster and shrimp but instead of using lobster I double the amount of shrimp in the recipe. Since you can prep all of the vegetables and shrimp and do the cooking in about 10 minutes, this recipe is great to use when you are having guests!
(Original recipe is in the Williamsburg Cookbook, 1975)

<!--[if !supportLists]-->·         <!--[endif]--> 1 1/2 green peppers, quartered

<!--[if !supportLists]-->·         <!--[endif]-->3 medium tomatoes

<!--[if !supportLists]-->·         <!--[endif]-->2 packages (6 ounces each) long grain and wild rice mixed

<!--[if !supportLists]-->·         <!--[endif]-->1/2 pound fresh mushrooms, quartered

<!--[if !supportLists]-->·         <!--[endif]-->1/4 pound butter, divided

<!--[if !supportLists]-->·         <!--[endif]-->2 pounds medium to large shrimp,  cleaned

<!--[if !supportLists]-->·         <!--[endif]-->1 jar (15 1/2 ounces) pearl onions

<!--[if !supportLists]-->·         <!--[endif]-->1 teaspoon lemon juice

<!--[if !supportLists]-->·         <!--[endif]-->3/4 cup dry sherry

<!--[if !supportLists]-->·         <!--[endif]-->Worcestershire sauce to taste

<!--[if !supportLists]-->·         <!--[endif]-->salt and white pepper to taste

<!--[if !supportLists]-->·         <!--[endif]-->parsley

1. Scald tomatoes in boiling water for 60 seconds, drain, remove skin, and cut in half. Squeeze out and discard the tomato juice and cut each half into 4 pieces. Reserve.
2. Partially cook green pepper (about 2 minutes) in boiling water, remove, and cut quarters in half. Reserve.
3. Cook the rice according to package instructions.
4. Saute mushrooms quickly in a small amount of butter and reserve.
5. Melt remaining butter over medium heat and saute shrimp and onions just until shrimp are pink.
6. Add sherry, lemon juice, and seasonings.
7. Add green pepper, tomato, and mushrooms and cook over low heat, stirring gently, until heated through.
8. Arrange the seafood and vegetables in a heated serving dish with the rice. Sprinkle with a dash of sherry.
9. Garnish with chopped parsley.