Ingredients
3 quarts water1 tablespoon plus 1 teaspoon salt, divided2-1/2 pounds uncooked medium shrimp, peeled and deveined2 tablespoons canola oil1 tablespoon lemon juice1/4 cup finely chopped green pepper1/4 cup finely chopped onion2 tablespoons butter1 can (10-3/4 ounces) condensed tomato soup, undiluted1 cup heavy whipping cream2-1/4 cups cooked rice1/8 teaspoon each ground mace, pepper and cayenne pepper1/2 cup slivered almonds, toasted, divided
Preparation
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; bake 20 minutes longer or until the shrimp are lightly browned.
