Cajun Shrimp Casserole

Cajun Shrimp Casserole

Cajun Shrimp Casserole

Cajun Shrimp Casserole


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; 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.

Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned.

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