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Special Shrimp Bake

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

8-10 ServingsPrep: 25 min. Bake: 50 min.

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

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.
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.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350°
for 30-35 minutes. Top with reserved shrimp and remaining almonds;

2 of 2

Special Shrimp Bake (continued)

Directions (continued)

bake 20 minutes longer or until the shrimp are lightly browned.
Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 each) equals 312 calories, 18 g fat (8 g saturated fat), 207 mg cholesterol, 1,349 mg sodium, 17 g carbohydrate, 1 g fiber, 21 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.