Special Shrimp Bake

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

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 3  quarts water
• 1  tablespoon salt, divided
• 1  teaspoon salt, divided
• 2 1⁄2 lbs  uncooked medium 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  whipped cream
• 2 1⁄4 cups cooked rice
• 1⁄8 teaspoon ground mace
• 1⁄8 teaspoon pepper
• 1⁄8 teaspoon cayenne pepper
• 1⁄2 cup  slivered almonds, toasted, divided

Directions

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.