Shelly's Recipe

CAJUN SHRIMP CASSEROLE

Category: Casseroles - Seafood

2 lbs unpeeled, large fresh shrimp
1/4 cup butter
1 small red onion, chopped
1/2 cup chopped red, yellow and green bell pepper
4 garlic cloves, minced
1 tbsp lemon juice
1 1/2 tsp salt
1 can cream of shrimp soup or cream of mushroom soup
1/2 cup dry white wine
1 tbsp soy sauce
1/2 tsp 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; saute 7 minutes or until tender. Add garlic, and saute 1 minute. Stir in lemon juice, and salt; saute 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 11x7 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.

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. Serves 6