Glen's Special Shrimp Bake

This dish can be put together the night before, then baked the following day.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 3  quarts water
• 1  tablespoon salt, divided
• 1  teaspoon salt, divided
• 2 1⁄2 lbs  uncooked med. shrimp, peeled and deveined
• 2  tablespoons  vegetable oil
• 1  tablespoon lemon juice
• 1⁄4 cup  finely chopped green pepper
• 1⁄4 cup  finely chopped onion
• 2  tablespoons butter or 2  tablespoons margarine
• 1 (10 3/4ounce) can  condensed tomato soup, undiluted
• 1  cup  whipping cream
• 2 1⁄4 cups cooked rice
•  ground pepper
•  cayenne pepper
• 1⁄2 cup  slivered almonds, toasted, divided

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!