Special Shrimp Bake

Name: Special Shrimp Bake
Ingredients: 3 quarts water; 1 tablespoon plus 1 teaspoon salt, divided; 2-1/2 pounds uncooked medium shrimp, peeled and deveined; 2 tablespoons canola oil; 1 tablespoon lemon juice; 1/4 cup finely chopped green pepper; 1/4 cup finely chopped onion; 2 tablespoons butter; 1 can (10-3/4 ounces) condensed tomato soup, undiluted; 1 cup heavy whipping cream; 2-1/4 cups cooked rice; 1/8 teaspoon each ground mace, pepper and cayenne pepper; 1/2 cup slivered almonds, toasted, divided

13 ingredients

3 steps

Ingredients

3 quarts water
1 tablespoon plus 1 teaspoon salt, divided
2-1/2 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons canola oil
1 tablespoon lemon juice
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
2 tablespoons butter
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup heavy whipping cream
2-1/4 cups cooked rice
1/8 teaspoon each ground mace, pepper and cayenne pepper
1/2 cup slivered almonds, toasted, divided

Directions

1

In a Dutch oven, bring water and 1 tablespoon salt to a boil. Add shrimp; cook for 3 minutes or until pink. Drain. Sprinkle shrimp with oil and lemon juice; set aside.
2

In a skillet, saute green pepper and onion in butter for 5 minutes or until tender. Add soup, cream, rice, mace, pepper, cayenne, 1/4 cup of almonds and remaining salt. Set aside 1 cup of shrimp. Add remaining shrimp to the rice mixture.
3

Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes. Top with reserved shrimp and remaining almonds; bake 20 minutes longer or until the shrimp are lightly browned.