A special shrimp bake to serve family and dinner guests.
Course Casserole, Main Course
Cuisine All-American
Keyword almonds, cream of shrimp soup, rice, shrimp
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Servings 8
Calories 332kcal
Author Lynn / Turnips 2 Tangerines
Ingredients
3quartswater
2teaspoonssalt, divided
2 1/2poundsuncooked medium shrimp, peeled and deveined
2tablespoonsvegetable oil
2tablespoonslemon juice plus 1 teaspoon lemon zest
1/4cupfinely chopped green pepper
1/4cupfinely chopped onion
1/4cupfinely chopped celery
2tablespoonsbutter
110 3/4 oz can condensed cream of shrimp soup, undiluted
1cuphalf and half
2cupscooked rice
1/2teaspoonlemon-pepper seasoning
1/2teaspoonseafood seasoning (Old Bay)
1/2cupslivered almonds
2cupsshredded Swiss cheese
Instructions
Season water with 1 teaspoon salt. Bring water to a boil. Add shrimp, boil for 3 minutes. Drain, rinse shrimp under running cold water. Set aside.
In a small skillet heat oil over medium heat until hot. Sauté green pepper, onion and celery in hot oil for 5 minutes. Remove from heat; stir in lemon juice, lemon zest, butter and shrimp. Set aside.
In a large bowl combine cream of shrimp soup, half and half, rice and seasonings. Fold in shrimp mixture.
Lightly spray 2 quart casserole dish with non-stick cooking spray. Spoon shrimp mixture into prepared dish. Cover, bake at 350° for 45 minutes.
Remove cover, sprinkle top with almonds and cheese. Bake 15 minutes longer or until cheese has melted and casserole is bubbly.