On the Menu Today~
Your family will love this delicious Shrimp Bake.
Serve with a small tossed salad and
slices of warm buttered French bread,
for a hearty and comforting meal.
- 2 teaspoons
2 1/2 pounds uncooked
medium shrimp, peeled and deveined
- 2 tablespoons
lemon juice, plus 1 teaspoon lemon zest
finely chopped green pepper
finely chopped onion
finely chopped celery
1 (10 3/4 oz) can
condensed cream of shrimp soup, undiluted
half and half
- 1/2 teaspoon lemon-pepper seasoning
- 1/2 teaspoon seafood seasoning (Old Bay)
- In a Dutch oven, bring water and 1 teaspoon salt to a boil. Add shrimp; cook for 3 minutes or until pink. Drain. Sprinkle shrimp with oil, lemon juice and lemon zest; set aside. In a small skillet saute green pepper, onion, and celery in butter for 5 minutes or until tender.
- In a large bowl, stir together green pepper mixture, soup, half and half, cooked rice, lemon-pepper seasoning, old bay seasoning and remaining salt. Add shrimp to the rice mixture. Transfer to a greased 2-quart baking dish. Bake, uncovered, at 350º for 30 minutes. Top with slivered almonds; bake 10 minutes longer.