Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Cajun Shrimp Casserole
| 1 lb. unpeeled, large fresh shrimp |
| 2 TBSP butter |
| ½ small onion, chopped |
| ¼ cup chopped red bell pepper |
| ¼ cup chopped green bell pepper |
| ¼ chopped yellow bell pepper |
| 2 cloves garlic, minced |
| 1 cup fresh or frozen okra |
| ½ TBSP fresh lemon juice |
| ¾ teaspoon salt |
| ½ can Cream of Shrimp Soup |
| ¼ cup dry white wine |
| ½ TBSP soy sauce |
| ¼ teaspoon cayenne pepper |
| 1 cup long grain white rice, cooked |
| 2 TBSP grated Parmesan cheese |
Peel and devein shrimp. Set aside.
Melt butter in 4 quart skillet. Add onion and all three peppers; sauté about 4-5 minutes or until tender. Add garlic and sauté one minute. Stir in okra, lemon juice, and salt; sauté around 5 minutes. Add shrimp and cook until shrimp turn pink, around 3 minutes. Stir in soup and next four ingredients until blended. Pour into a lightly greased 11 x 7 baking dish. Sprinkle evenly with Parmesan cheese.
Bake at 350 for 15-20 minutes or until bubbly and cheese is lightly browned.
NOTE: This is from Southern Living, October 2005. It is exactly half the given recipe and we will easily get two meals from it, so I imagine it would serve four easily. My daughter made it with Cream of Mushroom soup and said it was really good. I chose to use the Cream of Shrimp and we really liked the flavor. As a personal preference, I used broccoli (steamed for 2 minutes) instead of the okra. I also made it a day ahead and then sat it out for half an hour before baking it, per the instructions.