Special Shrimp Bake

• 3 quarts water
• 1 tablespoon plus 1 teaspoon salt, divided
• 2-1/2 pounds uncooked medium shrimp, peeled and deveined
• 2 tablespoons canola oil
• 1 tablespoon lemon juice
• 1/4 cup finely chopped green pepper
• 1/4 cup finely chopped onion
• 2 tablespoons butter
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 cup heavy whipping cream
• 2-1/4 cups cooked rice
• 1/8 teaspoon each ground mace, pepper and cayenne pepper
• 1/2 cup slivered almonds, toasted, divided

1. 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.
2. 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.
3. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350u0b0 for 30-35 minutes. Top with reserved shrimp and remaining almonds; bake 20 minutes longer or until the shrimp are lightly browned.

water, salt, shrimp, canola oil, lemon juice, green pepper, onion, butter, tomato soup, heavy whipping cream, rice, ground mace, slivered almonds

Taken from www.tasteofhome.com/recipes/special-shrimp-bake/ (may not work)