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“This is from an old country cookbook. Great on Christmas buffet. I buy the already pre-cooked shrimp, and skip the first step.”
1hr 15mins

Ingredients Nutrition


  1. In a Dutch oven, bring water and 1 tbsp salt to boil, add shrimp and cook for 3 minutes or until pink, drain.
  2. Sprinkle shrimp with oil and lemon juice and set aside.
  3. In a skillet, saute green pepper and onion in butter for 5 minutes or until tender.
  4. Add soup, cream, rice, mace, pepper, cayenne, 1/4 cup of almonds and remaining salt.
  5. Set aside 1 cup of shrimp.
  6. Add remaining shrimp to the rice mixture.
  7. Transfer to a greased 2 qt baking dish.
  8. Bake uncovered at 350 for 30-35 minutes.
  9. Top with reserved shrimp and remaining almonds and bake 20 minutes longer or until the shrimp are lightly browned.

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