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Shrimp and Rice Casserole

Here's how you make Shrimp and Rice Casserole
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  • Servings: 5
  • Prep: 20m
  • Cook: 30-35m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 1 to 1 1/2 pounds medium uncooked shrimp, peeled and deveined
  • 1 tablespoon oil
  • 2 tablespoons lemon juice,
  • 3 tablespoons butter
  • 1/2 large green bell pepper, chopped
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1/8 to 1/4 teaspoon cayenne pepper, or adjust to taste
  • 1 (10 3/4 ounce) can condensed tomato soup, undiluted
  • 1 cup heavy 35% whipping cream, unwhipped
  • 2 1/2 cups cooked rice (use a firm cooked rice)
  • 1 teaspoon seasoned salt, or to taste
  • 1/2 teaspoon fresh ground black pepper, or to taste
  • 2/3 cup slivered almonds, toasted and divided
  • 1/3 cup freshly grated Parmesan cheese (can use more).
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

We hope you enjoy this recipe!

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