Shrimp and Rice Casserole

This may be fully assembled up to a day in advance and refrigerated until ready to bake, use a good brand of condensed tomato soup

Servings 6

Ingredients:

1 to 1-1/2 pounds medium uncooked shrimp, peeled and deveined

1 tablespoon oil

2 tablespoons lemon juice,

3 tablespoons butter

1/2 large green bell pepper, chopped

1 small onion, chopped

3 garlic cloves, minced

1/8 to 1/4 teaspoon cayenne pepper, or adjust to taste

1 (10-3/4 ounce) can condensed tomato soup, undiluted

1 cup heavy 35% whipping cream, unwhipped

2-1/2 cups cooked rice (use a firm cooked rice)

1 teaspoon seasoned salt, or to taste

1/2 teaspoon fresh ground black pepper, or to taste

2/3 cup slivered almonds, toasted and divided

1/3 cup freshly grated Parmesan cheese (can use more).

Instructions:————————————

Preheat oven to 350 degrees F.

Grease a 2-quart baking dish.

Cook the shrimp in boiling water for 3 minutes or until just pink; drain well then transfer to a bowl,  pat the shrimp as dry as possible using paper towels, then and toss with 1 tablespoons oil and lemon juice.

In a skillet heat butter oven medium-high heat.

Add in onion and bell pepper; saute for about 3 minutes or until tender.

Add in garlic and cayenne and cook for about 1-2 minutes.

Stir in the condensed soup, heavy cream, cooked rice, salt and pepper, 1/3 cup toasted almonds and cooked shrimp; mix until thoroughly combined.

Season with more salt and pepper if needed.

Transfer to casserole dish.

Sprinkle with Parmesan cheese.

Bake uncovered for 30-35 minutes.

Remove from oven and top with remaining 1/3 cup almonds; return to oven and bake for another 20 minutes longer

Related posts:

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Wild Rice And Broccoli Stuffing

Quick ‘n’ Easy Chicken and Rice Casserole

Spicy Creole Deep Fried Breaded Shrimp

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