“This dish can be put together the night before, then baked the following day.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven, bring water and 1 tablespoons salt to a boil. Add shrimp, cook for 1 minute. Drain. Sprinkle shrimp with oil and lemon juice, set aside. In a skillet, saute green pepper and onion in butter for 5 minutes Add soup, cream, rice, pepper and 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 quart baking dish. Bake uncovered, at 350 degrees for 35 minutes Top with reserved shrimp and remaining almonds, bake 20 minutes longer or until the shrimp are lightly browned. ENJOY!

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