Special Shrimp Bake

On the Menu Today~

Shrimp Bake

Your family will love this delicious Shrimp Bake.
Serve with a small tossed salad and
slices of warm buttered French bread,
for a hearty and comforting meal.

This dish is simply, yet elegant enough to serve guests.

This recipe calls for 2 cups cooked rice.
I have made this recipe using extra long grain rice,
wild rice and a wild rice/white rice medley.
All have been super great in this recipe,
so feel free to use your favorite rice, rice blend or
any left-over rice you might have in your refrigerator.

Special Shrimp Bake

Ingredients

• 3 quarts water
• 2 teaspoons salt, divided
• 2 1/2 pounds uncooked medium shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice, plus 1 teaspoon lemon zest
• 1/4 cup finely chopped green pepper
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 2 tablespoons butter
• 1 (10 3/4 oz) can condensed cream of shrimp soup, undiluted
• 1 cup half and half
• 2 cups cooked rice
• 1/2 teaspoon lemon-pepper seasoning
• 1/2 teaspoon seafood seasoning (Old Bay)
• 1/2 cup slivered almonds

Cooking Directions

1. In a Dutch oven, bring water and 1 teaspoon salt to a boil. Add shrimp; cook for 3 minutes or until pink. Drain. Sprinkle shrimp with oil, lemon juice and lemon zest; set aside. In a small skillet saute green pepper, onion, and celery in butter for 5 minutes or until tender.
2. In a large bowl, stir together green pepper mixture, soup, half and half, cooked rice, lemon-pepper seasoning, old bay seasoning and remaining salt. Add shrimp to the rice mixture. Transfer to a greased 2-quart baking dish. Bake, uncovered, at 350º for 30 minutes. Top with slivered almonds; bake 10 minutes longer.

This recipe is our version of a recipe we found in a

Taste of Home Cookbook, The Best of Country Cooking, 2000.

The recipe is from Kathy Houchen, Waldorf, Maryland.

Shrimp, Rice, Green Pepper, Onion , Celery, Almonds