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Cajun Shrimp Casserole

        • 2  pounds large-size shrimp, peeled and deveined
        • 1/4  cup  butter
        • 1  small onion, chopped
        • 1  cup red bell pepper, chopped
        • 1/2  cup green bell pepper, chopped
        • 4  garlic cloves, minced
        • 2  cups okra, sliced
        • 1  tablespoon  lemon juice
        • 1 1/2 teaspoons salt or to taste
        • 1  (10 3/4-ounce) can cream of mushroom 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
        • To garnish: quartered lemon slices, fresh flat-leaf parsley
 

Method

Melt 1/4 cup butter in large skillet over medium-high heat. Stir in onion, and red and green peppers.  Cook, stirring occasionally until tender, about 5 - 7 minutes. Stir in garlic, and cook just one minute. Stir in okra, lemon juice, and salt.  Cook, stirring occasionally for 5 minutes. Stir in shrimp, and cook just until shrimp turn pink.  Do not cook too long or shrimp will toughen.  Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle Parmesan cheese over all. Pour soup evenly over the whole casserole.  Stir in wine, soy sauce, cayenne and rice and mix together to distribute evenly. 

Bake in preheated 350°F oven for 15 to 20 minutes.  The cheese will brown a little. Garnish with your choice of garnishes.

Contributor: Simon Collins

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