dinnersforthree

Running, reading and cooking

Archive for the tag “tablespoon lemon juice”

Cajun Shrimp Casserole

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

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.

Yields : 6 servings

Adapted from southern living

Estimated time: one hour

Nutritional Information

Calories: 457| Fat: 15g| Fiber: 0g| Protein: 37g| Carbs: 39g|

Advertisements

Post Navigation