Wednesday, November 10, 2010
CAJUN SHRIMP CASSEROLE (*Yum!*)
It's starting to get *COOOOLD* here in PA and for us, that means warm, hearty, comfort food. For weeknight dinners, nothing fits that bill (in my opinion) better than a casserole. Combine a few fresh, delicious ingredients; bake in the oven, and then relax while the warmth and the aromas fill the kitchen. Mmmm, mmmm!
I made the following recipe recently and we LOVED it. Of course I tweaked it a little (I'm notorious for that!) I added some kielbasa and crawfish along with the shrimp, I increased the "heat" level with additional ground and fresh hot peppers, and I used brown rice instead of white. But other than that, I followed the recipe "as written", and the reminiscent-of-jambalaya casserole that we were rewarded with was simply wonderful. Serve with a simple salad and hot crusty bread.
CAJUN SHRIMP CASSEROLE
2 pounds large fresh shrimp, peeled and deveined.
1/4 cup butter
1 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 (or cream of mushroom)
1/2 cup dry white wine
1 tablespoon soy sauce
1/2 teaspoon cayenne pepper
3 cups cooked long-grain rice
1/2 cup freshly-grated Parmesan cheese.
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 9 x 12 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 with fresh cilantro, if desired.
Recipe (and photo) from Myrecipes.com