s CAJUN SHRIMP CASSEROLE **** s   



Yields: 0


Ingredients


 
Instructions
Instructions:
***
11-20-11 very good
***
1-4-2010 very good and joellyn even said the okra was good!!
I used just one red pepper as chopped it gave me the 1 1/2 cups needed
for peppers
***

This longer ingredient list is worth the effort for a special occasion
meal. If you're not a fan of okra, you can leave it out of this dish.

Preparation Time: 30 minutes minutes
Cooking Time: 16 minutes minutes
Other Time: 20 minutes minutes

2 pounds unpeeled, large fresh shrimp
1/4 cup butter
1 small red onion, chopped*
1/2 cup chopped red bell pepper*
1/2 cup chopped yellow bell pepper*
1/2 cup chopped green bell pepper*
4 garlic cloves, minced
2 cups fresh or frozen sliced okra
1 tablespoon lemon juice
1 1/2 teaspoons salt
1 (10 3/4-ounce) can cream of shrimp soup**
1/2 cup dry white wine
1 tablespoon soy sauce
1/2 teaspoon cayenne pepper
3 cups cooked long-grain rice
1/4 cup grated Parmesan cheese
Garnishes: quartered lemon slices, fresh flat-leaf parsley sprigs

Peel shrimp; devein, if desired.

Melt 1/4 cup butter in large skillet over medium-high heat. Add onion
and next 3 ingredients; sautT 7 minutes or until tender. Add garlic,
and sautT 1 minute. Stir in okra, lemon juice, and salt; sautT 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.

Bake at 350¦ for 15 to 20 minutes or until casserole is bubbly and
cheese is lightly browned. Garnish, if desired.

*1 (10-ounce) package frozen onions and peppers may be substituted for
fresh onion and bell peppers.

**1 (10 3/4-ounce) can cream of mushroom soup may be substituted for
cream of shrimp soup.

Note: Unbaked casserole may be made one day in advance. Cover and
refrigerate. Let stand at room temperature 30 minutes before baking as
directed. 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 evenly with Parmesan cheese, and bake 10
more minutes or until cheese is lightly browned.



Yield: Makes 6 servings



Southern Living, OCTOBER 2005

Notes:

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