Cajun Shrimp Casserole Name: Crystal Veillette Base: Fort Campbell, KY Recipe: 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 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, if desired. *1 (10-ounce) package frozen onions and peppers may be substituted for fresh onion and bell peppers. **1 (10 3/4-ounce) can cream of mushroom soup may be substituted for cream of shrimp soup.