Cajun Shrimp Casserole


2 pounds Philly peeled and deveined shrimp
1/4 cup butter
1 small red onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
1/2 cup green bell pepper, chopped
4 garlic cloves, minced
16 oz bag frozen sliced okra
1 Tablespoon fresh lemon juice
1 1/2 teaspoon Kosher salt

1 (10 3/4 oz)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
2 Tablespoons butter, melted
3/4 cup Panco breadcrumbs
1/2 cup Parmesan cheese, grated


Cook rice according to package directions and set aside. Pre-heat oven to 350. Lightly grease a 9X13 baking dish. Melt 1/4 cup butter in a very large skillet over medium-high heat. Add onion and all the peppers; saute until tender. Add garlic, and saute for 1 minute. Stir in okra, lemon juice, and salt; saute for 5 minutes. Add shrimp, and cook for 3 minutes. Stir in soup, wine, soy sauce, cayenne pepper, and rice until blended. Pour into prepared baking dish. Mix breadcrumbs and melted butter. Sprinkle breadcrumbs and then Parmesan cheese evenly over casserole. Bake at 350 for 15-20 minutes (until casserole is bubbly and breadcrumbs andcheese are lightly browned.


6544 Greatwood Parkway Suite B

Sugar Land, TX 77498


Phone: 832-499-1900