Ingredients

The following ingredients have 4 Servings
  • 3 quarts water
  • 2 teaspoons salt, divided
  • 2 1/2 pounds uncooked medium shrimp, peeled and deveined
  • 2 tablespoons vegetable oil
  • 2 tablespoons lemon juice plus 1 teaspoon lemon zest
  • 1/4 cup finely chopped green pepper
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 2 tablespoons butter
  • 1 10 3/4 oz can condensed cream of shrimp soup, undiluted
  • 1 cup half and half
  • 2 cups cooked rice
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon seafood seasoning (Old Bay)
  • 1/2 cup slivered almonds
  • 2 cups shredded Swiss cheese

Instruction

  • Season water with 1 teaspoon salt. Bring water to a boil. Add shrimp, boil for 3 minutes. Drain, rinse shrimp under running cold water. Set aside.
  • In a small skillet heat oil over medium heat until hot. Sauté green pepper, onion and celery in hot oil for 5 minutes. Remove from heat; stir in lemon juice, lemon zest, butter and shrimp. Set aside.
  • In a large bowl combine cream of shrimp soup, half and half, rice and seasonings. Fold in shrimp mixture.
  • Lightly spray 2 quart casserole dish with non-stick cooking spray. Spoon shrimp mixture into prepared dish. Cover, bake at 350° for 45 minutes.
  • Remove cover, sprinkle top with almonds and cheese. Bake 15 minutes longer or until cheese has melted and casserole is bubbly.