Cook onions in butter until tender but not brown. Add shrimp and continue cooking until slightly pink, about 2 minutes. Stir in soup, Swiss cheese, and sherry; heat until soup is warm. Add rice, water chestnuts, spinach, lemon juice, and 2 tablespoons Parmesan cheese. Season to taste. Turn into a buttered shallow 2-quart casserole. Sprinkle with remaining Parmesan cheese. Bake uncovered at 350F for 25 minutes, or until hot and bubbly.
Makes 6 to 8 servings.
Cajun Country -- New Iberia, Louisiana