Shrimp and Rice Casserole
"This may be fully assembled up to a day in advance and refrigerated until ready to bake, use a good brand of condensed tomato soup no generic brands please"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (437.7 g)
- Calories 854.3
- Total Fat - 42.7 g
- Saturated Fat - 13.1 g
- Cholesterol - 56.2 mg
- Sodium - 939.7 mg
- Total Carbohydrate - 103.5 g
- Dietary Fiber - 4.3 g
- Sugars - 3.9 g
- Protein - 16.5 g
- Calcium - 242.8 mg
- Iron - 3.6 mg
- Vitamin C - 49.9 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Grease a 2-quart baking dish.
Step 2
Cook the shrimp in boiling water for 3 minutes or until just pink; drain well then transfer to a bowl, pat the shrimp as dry as possible using paper towels, then and toss with 1 tablespoons oil and lemon juice.
Step 3
In a skillet heat butter oven medium-high heat. Add in onion and bell pepper; saute for about 3 minutes or until tender. Add in garlic and cayenne and cook for about 1-2 minutes. Stir in the condensed soup, heavy cream, cooked rice, salt and pepper, 1/3 cup toasted almonds and cooked shrimp; mix until thoroughly combined. Season with more salt and pepper if needed.
Step 4
Transfer to casserole dish. Sprinkle with Parmesan cheese. Bake uncovered for 30-35 minutes. Remove from oven and top with remaining 1/3 cup almonds; return to oven and bake for another 20 minutes longer
Tips
No special items needed.
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