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Cajun Shrimp Casserole

Source of Recipe


Southern Living, October 2005



List of Ingredients



• 2 pounds unpeeled, large fresh shrimp
  
• ¼ cup butter
  
• 1 small red onion, chopped
  
• ½ cup chopped red bell pepper
  
• ½ cup chopped yellow bell pepper
  
• ½ cup chopped green bell pepper
  
• 4 cloves garlic, minced
  
• 2 cups fresh or frozen sliced okra (optional)
  
• 1 Tbsp lemon juice
  
• 1½ tsp salt
  
• 1 (10¾-ounce) can cream of shrimp soup
  
• ½ cup dry white wine
  
• 1 Tbsp soy sauce
  
• ½ tsp cayenne pepper
  
• 3 cups cooked long-grain rice
  
• ¼ cup grated Parmesan cheese
  
• Garnishes: quartered lemon slices, fresh flat-leaf parsley sprigs
  






Instructions



1. Peel shrimp; devein, if desired.
   
   
2. Melt ¼ cup butter in large skillet over medium-high heat. Add onion and next 3 ingredients; sauté 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in okra, lemon juice and salt; sauté 5 minutes. Add shrimp, and cook 3 minutes or until shrimp turn pink. Stir in soup and next 4 ingredients until blended. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with Parmesan cheese.
   
   
3. Bake at 350° for 15 to 20 minutes, or until casserole is bubbly and cheese is lightly browned. Garnish, if desired.
   
   Makes 6 servings.
   
   






Final Comments


To freeze unbaked casserole:
Prepare as directed, omitting Parmesan cheese. Cover tightly, and freeze. Let stand at room temperature 30 minutes before baking. Bake, covered, at 350° for 50 minutes. Uncover; sprinkle with Parmesan cheese, and bake 10 more minutes, or until cheese is lightly browned.