 |
Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
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 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. Yield: 8-10 servings.
|
|