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Special Shrimp Bake

 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.


  • 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


  • 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.
Nutritional 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.