Baked Shrimp And Almond Casserole Recipe

Fusion cuisine

Baked Shrimp and Almond Casserole recipe

About this recipe

This hearty and flavorful shrimp casserole combines tender shrimp, creamy rice, and a crunchy almond topping. Perfect for a pescatarian dinner, it’s a satisfying dish that’s easy to prepare and sure to impress.

Ingredients

  • 200G Picard - Breaded Shrimp
  • - Sunita Lemon Juice Organic
  • 250 ml Critida Lemon Infused Olive Oil 250Ml
  • 500G White Pearl Italian Pudding Rice 500g
  • - Truffle Butter
  • 1kg 1kg Green Pepper
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 295G Heinz Weight Watchers Tomato Soup
  • 500 Ml Dios Baco Pedro Ximenez Sherry, 500Ml
  • 60G Terre Exotique Black Sao Tome Pepper, 60G
  • 220 Ml The Coconut Collab Plant-Based Double Cream
  • - Tata Salt
  • - Mace Powder Organic 25g
  • - Schwartz Paprika

Instructions

  1. 1. Early in the day, cook 900 g shrimp in boiling water for 3-4 minutes until pink and opaque. Drain and set aside.
  2. 2. Place the cooked shrimp in a 2-quart casserole dish and sprinkle with 1 tbsp lemon juice and 3 tbsp salad oil.
  3. 3. Cook 3/4 cup rice according to package instructions. Drain and refrigerate until needed.
  4. 4. About 1 hour and 10 minutes before serving, preheat the oven to 350°F (175°C).
  5. 5. In a skillet, melt 3 tbsp butter over medium heat. Add 1/4 cup diced green pepper and 1/4 cup finely chopped onion. Sauté for 5 minutes until softened.
  6. 6. Add the sautéed vegetables to the casserole dish with the shrimp. Stir in the cooked rice, 1 can tomato soup, 1 cup double cream, 1/2 cup sherry, 1 tsp salt, 1/8 tsp pepper, and 1/8 tsp mace. Mix well to combine.
  7. 7. Sprinkle the top of the casserole with a light dusting of paprika.
  8. 8. Bake the casserole, uncovered, in the preheated oven for 55 minutes or until bubbly and golden on top.
  9. 9. Remove from the oven and let rest for 5 minutes before serving. Serve warm and enjoy.