Cajun Shrimp Casserole

DHalaby73

This longer ingredient list is worth the effort for a special occasion meal. If you're not a fan of okra, you can leave it out of this dish.

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.

Note: Unbaked casserole may be made one day in advance. Cover and refrigerate. Let stand at room temperature 30 minutes before baking as directed. To freeze unbaked casserole, prepare as directed, omitting Parmesan cheese. Cover tightly, and freeze. Let stand at room temperature 30 minutes before baking. Bake, covered, at 350° for 50 minutes. Uncover; sprinkle evenly with Parmesan cheese, and bake 10 more minutes or until cheese is lightly browned.

dfwtxmissy

Can you just publish a cook book cuz everyone that you have posted sounds so awesome and can't wait to put them in the cook book on my phone.

DHalaby73

LOL thank you

precioustypeoflove

u kknow how many cal this is

DHalaby73

Here you go:

About 380 calories,
13 g total fat (7 g saturated),
255 mg cholesterol,
1180 mg sodium,
35 g carbohydrate,
3 g fiber,
31 g protein.

Dancerten

Can you just publish a cook book cuz everyone that you have posted sounds so awesome and can't wait to put them in the cook book on my phone.

I totally agree!!!

MamaBudda

The reasons I have asked about all of the changes to some of the recipes you have entered is because, heart diease, high blood pressure and diabeties run rapid in my family tree. If, it wasn't for these factors I would love to try it as is. I mean like yum.

Ingredients
2 pounds unpeeled, large fresh shrimp
1/4 cup butter - can I use non-stick spray in place of 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** - try to find a fat free shimp or fat free cream of mushroom soup.
1/2 cup dry white wine
1 tablespoon soy sauce - can I use low-sodium style?
1/2 teaspoon cayenne pepper
3 cups cooked long-grain rice
1/4 cup grated Parmesan cheese- can I use reduced fat brand?
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.

Note: Unbaked casserole may be made one day in advance. Cover and refrigerate. Let stand at room temperature 30 minutes before baking as directed. To freeze unbaked casserole, prepare as directed, omitting Parmesan cheese. Cover tightly, and freeze. Let stand at room temperature 30 minutes before baking. Bake, covered, at 350° for 50 minutes. Uncover; sprinkle evenly with Parmesan cheese, and bake 10 more minutes or until cheese is lightly browned.

jbug100

This sounds amazing!

DHalaby73

I understand what you mean but you can substitute any of the recipes for fat free items I do all the time..try it and let me know how it turns out..



Deb