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Special Shrimp Bake

My husband and I entertain most weekends, and to me the easiest way of serving a crowd is a buffet. This dish - a change of pace from turkey during the holidays - can be put together the night before, then baked the following day. -Kathy Houchen, Waldorf, Maryland
  • Total Time
    Prep: 25 min. Bake: 50 min.
  • Makes
    8-10 servings

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

  • 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.
  • 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.
  • 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.

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