Cajun Shrimp Casserole

 I got this one from Southern Living it was super tasty!  A bit on the spicy side though, and I LIKE spicy.  I may do a bit less of the Cayenne pepper next time and make the veggies a bit more chunky.  Although Sam likes the veggies smaller, always an issue at our house. =)




Prep Time: 30 minutes
Cook Time: 16 minutes
Bake: 20 minutes
Yield: Makes 6 servings

Ingredients

• 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

Preparation

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. 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.