I'm not a big fan of canned soup but this was delicious. Used fresh okra and found some info on how to "prepare" fresh okra before using. Rinsed well and soaked in vinegar for 30 minutes then rinsed well and let dry. Not sure if it did anything, but the okra didn't seem too slimy. I don't have much experience with okra, so maybe someone has a better idea.
* Exported for MasterCook 4 by Living Cookbook *
Cajun Shrimp Casserole
Recipe By :
Serving Size : 6 Preparation Time:
Categories : Casseroles Fish and Shellfish
Amount Measure Ingredient -- Preparation Method
2 lbs unpeeled, large fresh shrimp1/4 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 Tbs lemon juice
1 1/2 tsp salt
1 (10 3/4-ounce) can cream of mushsroom soup
1/2 cup dry white wine
1 Tbs 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
1. Peel shrimp; devein, if desired.
2. 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.
3. Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese
is lightly browned. Garnish, if desired.
Nutrition (calculated from recipe ingredients)
Calories: 411Calories From Fat: 107
Total Fat: 12.1g
Cholesterol: 253.8mg
Sodium: 1176.8mg
Potassium: 619.5mg
Carbohydrates: 34.1g
Fiber: 3.7g
Sugar: 3.5g
Protein: 37.2g
Author Note: 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.
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* Exported for MasterCook 4 by Living Cookbook *
Cajun Shrimp Casserole
Recipe By :
Serving Size : 6 Preparation Time:
Categories : Casseroles Fish and Shellfish
Amount Measure Ingredient -- Preparation Method
2 lbs unpeeled, large fresh shrimp1/4 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 Tbs lemon juice
1 1/2 tsp salt
1 (10 3/4-ounce) can cream of mushsroom soup
1/2 cup dry white wine
1 Tbs 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
1. Peel shrimp; devein, if desired.
2. 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.
3. Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese
is lightly browned. Garnish, if desired.
Nutrition (calculated from recipe ingredients)
Calories: 411Calories From Fat: 107
Total Fat: 12.1g
Cholesterol: 253.8mg
Sodium: 1176.8mg
Potassium: 619.5mg
Carbohydrates: 34.1g
Fiber: 3.7g
Sugar: 3.5g
Protein: 37.2g
Author Note: 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.
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