This dish is a little on the spicy side but the Arguez family loves spicy dishes. Well…I love them so prefers them to be taken down just a notch. This dish also highlights another difference in our household. I like my veggie bits in recipes to be a bit on the chunky side, Sam likes them very small. We buy two different kinds of salsa for this very reason and we have battles of the “chunkiness” in soup. Is that even a word? Well you get the idea.
I should warn those cooking purists that there is a can of “cream of blah blah soup” in this recipe. You have been warned.
- 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. 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.
Yields : 6 servings
Adapted from southern living
Estimated time: one hour
Calories: 457| Fat: 15g| Fiber: 0g| Protein: 37g| Carbs: 39g|