Shelly's Recipe

CAJUN SHRIMP CASSEROLE

Category: Casseroles - Seafood

Nonstick cooking spray
4 tbsp unsalted butter
2 lbs raw shrimp pieces, thawed if necessary
4 garlic cloves, minced
1 red bell pepper, chopped (about 1 cup)
1/2 large red onion, chopped (about 3/4 cup)
1 small lemon
1/2 (16-oz) bag frozen cut okra (about 2 cups)
1 tsp salt
2 (8.8 oz) pkg precooked rice, broken apart
1 can condensed cream of shrimp soup
1 tbsp soy sauce
1/2 tsp cayenne pepper
1/4 cup shredded Parmesan cheese

Preheat oven to 350. Spray 11 x 7-inch baking pan with nonstick cooking spray; set aside.

In 12-inch skillet, melt butter over medium-high heat. Add shrimp and cook 4 to 5 minutes or until shrimp turns opaque throughout and reaches an internal temperature of 145 degrees. Transfer shrimp to plate; keep warm.

In same skillet over medium heat, cook garlic, bell pepper and onion 5 to 7 minutes or until onion is tender, stirring frequently. Squeeze juice from lemon into skillet. Stir in frozen okra and salt. Cook 4 to 5 minutes or until okra is heated through.

Return shrimp to skillet. Stir in rice, undiluted soup, soy sauce and cayenne. Cook 3 to 4 minutes or until heated through. Pour shrimp mixture into prepared baking dish; sprinkle evenly with Parmesan. Bake 16 to 18 minutes or until edges bubble. Serves: 6