A fresh take on the casserole, with a kick.


  • 2 pounds large raw shrimp
  • 1/4 cup butter
  • 1 small red onion, chopped
  • 3/4 cups bell peppers (any/all colors), chopped
  • 4 garlic cloves, minced
  • 2 cups okra, sliced
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons salt
  • 1 (10.75 ounce) can cream of shrimp soup
  • 1/2 cup dry white wine
  • 1 tablespoon soy sauce
  • 1/2 teaspoon cayenne pepper (or more for spicy)
  • 3 cups cooked long-grain rice (cook separately)
  • 1/4 cup parmesan cheese, grated


1. Cook rice separately and set aside. Peel shrimp and devein, if necessary. Preheat oven to 350 degrees.
2. Melt butter in a large skillet over medium-high heat. Add onion and bell peppers; saute 7 minutes or until tender. Add garlic; saute 1 minute. Stir in okra, lemon juice and salt; saute 5 minutes. Add shrimp; saute 3 minutes or until shrimp turn pink. Stir in soup, wine, soy sauce and cayenne pepper until blended.
3. Pour sauteed mixture into a lightly greased 11 x 7 inch baking dish. Sprinkle the top evenly with parmesan cheese.
4. Bake at 350 degrees for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned.

Servings: 6
Total Time: 35 minutes

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