December

December

April 17, 2013

Shrimp and Rice....Share The Love!

Time for Backyard Dinners



 
My mother made the best shrimp and rice casseroles! She had several that she served often and when she would pull out a hot casserole from the oven, we could barely wait until she piled our plates with one of her masterpieces! This is pure comfort food in the South and comfort food is meant to be shared with the ones you love!

 
 
 
SHRIMP AND RICE CASSEROLE
2 pounds unpeeled, large fresh shrimp
1/4 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 tablespoon lemon juice
1 1/2 teaspoons salt
1 (10 3/4-ounce) 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
1/4 cup grated Parmesan cheese
 Garnishes: quartered lemon slices, fresh flat-leaf parsley sprigs

 

Peel shrimp and devein.
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.
Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish with fresh lemon slices and parsley.

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