Glen's Special Shrimp Bake |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This dish can be put together the night before, then baked the following day. Ingredients:
3 quarts water |
1 tablespoon salt, divided |
1 teaspoon salt, divided |
2 1/2 lbs uncooked med. shrimp, peeled and deveined |
2 tablespoons vegetable oil |
1 tablespoon lemon juice |
1/4 cup finely chopped green pepper |
1/4 cup finely chopped onion |
2 tablespoons butter or 2 tablespoons margarine |
1 (10 3/4 ounce) can condensed tomato soup, undiluted |
1 cup whipping cream |
2 1/4 cups cooked rice |
ground pepper |
cayenne pepper |
1/2 cup slivered almonds, toasted, divided |
Directions:
1. In a Dutch oven, bring water and 1 tablespoons salt to a boil. Add shrimp, cook for 1 minute. Drain. Sprinkle shrimp with oil and lemon juice, set aside. In a skillet, saute green pepper and onion in butter for 5 minutes Add soup, cream, rice, pepper and 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 quart baking dish. Bake uncovered, at 350 degrees for 35 minutes Top with reserved shrimp and remaining almonds, bake 20 minutes longer or until the shrimp are lightly browned. ENJOY!
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