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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is from an old country cookbook. Great on Christmas buffet. I buy the already pre-cooked shrimp, and skip the first step. Ingredients:
3 quarts water |
1 tablespoon salt, divided |
1 teaspoon salt, divided |
2 1/2 lbs uncooked medium 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 whipped cream |
2 1/4 cups cooked rice |
1/8 teaspoon ground mace |
1/8 teaspoon pepper |
1/8 teaspoon cayenne pepper |
1/2 cup slivered almonds, toasted, divided |
Directions:
1. In a Dutch oven, bring water and 1 tbsp salt to boil, add shrimp and cook for 3 minutes or until pink, drain.
2. Sprinkle shrimp with oil and lemon juice and set aside.
3. In a skillet, saute green pepper and onion in butter for 5 minutes or until tender.
4. Add soup, cream, rice, mace, pepper, cayenne, 1/4 cup of almonds and remaining salt.
5. Set aside 1 cup of shrimp.
6. Add remaining shrimp to the rice mixture.
7. Transfer to a greased 2 qt baking dish.
8. Bake uncovered at 350 for 30-35 minutes.
9. Top with reserved shrimp and remaining almonds and bake 20 minutes longer or until the shrimp are lightly browned.
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