Cajun Shrimp Casserole

By MaryEllen

Ann served this at the singles Mardi Gras luncheon Feb. 2014

Ingredients

• 2 lbs. unpeeled, large fresh shrimp
• 1 1/2 tsp. salt
• 1/4 C butter1
• (10 3/4 oz.) cream of shrimp soup
• 1 small red onion, chopped
• 1/2 oz. white wine
• 1/2 C chopped red bell pepper
• 1 TBSP soy sauce
• 1/2 C chopped yellow bell pepper
• 1/2 tsp. cayenne pepper
• 1/2 chopped green bell pepper
• 3 cups cooked long grain rice
• 4 garlic cloves, minced
• 1/2 C grated Parmesan cheese
• 2 cups fresh or frozen okra
• 1 TBSP lemon juice

Preparation

Step 1

Peel shrimp; devein if desired.
Melt ¼ cup butter in large skillet over medium high heat. Add onion and peppers; 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, wine, soy sauce, pepper and rice until blended. Pour into a lightly greased 11x7 inch baking dish. Sprinkle evenly with Parmesan cheese.

Bake at 350o for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish with lemon slices or and/or parsley sprigs, if desired.

Note: Unbaked casserole can 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 the Parmesan cheese. Cover tightly and freeze. Let stand at room temperature for 30 minutes before baking. Bake, covered, at 350o for 50 minutes. Uncover, sprinkle evenly with Parmesan cheese and bake 10 more minutes or until cheese is lightly browned.