Cajun Shrimp Casserole
Makes 6 servings
- 2 lbs. 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 sliced okra
- 1 Tbsp. lemon juice
- 1 1/2 tsp. salt
- 1 (10 3/4-ounce) can cream of shrimp soup
- 1/2 cup dry white wine
- 1 Tbsp. soy sauce
- 1/2 tsp. cayenne pepper
- 3 cups cooked long-grain rice
- 1/4 cup grated Parmesan cheese
- Garnishes: quartered lemon slices, fresh flat-leaf parsley sprigs
Instructions
Peel shrimp; devein, if desired.
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°F for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish, if desired.
Recipe from Southern Living
Garden-Fresh Corn Salad
Makes 4 servings
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3 cups raw corn kernels (from about 4 cobs)
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1 medium tomato, chopped (about ½ cup)
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¾ cup chopped green onion
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1 cup quartered and thinly sliced cucumber (preferably English cucumber)
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½ cup chopped fresh leafy herbs (choose from basil, dill, mint, parsley and/or cilantro)
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½ cup chopped radishes
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1 medium jalapeño, very thinly sliced (omit if sensitive to spice)
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¼ cup extra-virgin olive oil
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1 tablespoon red wine vinegar or white wine vinegar, to taste
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2 medium cloves garlic, pressed or minced
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½ teaspoon fine sea salt, to taste
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Freshly ground black pepper, to taste
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⅓ cup crumbled feta cheese or 1 ripe avocado, diced
Instructions
In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don’t skimp on the herbs!), radishes, and jalapeño.
In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
Add most of the feta or avocado (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang (I usually add another full tablespoon), or salt for more overall flavor. Garnish with the remaining feta or avocado.
Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.
Recipe from Cookie and Kate
Glazed Grilled Carrots
Makes 4 servings
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2 tablespoons balsamic vinegar
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1 tablespoon soy sauce
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1 tablespoon dark brown sugar
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½ teaspoon finely chopped fresh rosemary
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½ clove garlic, cut into paper-thin slices
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1 teaspoon freshly grated ginger
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2 tablespoons vegetable oil, plus more for the carrots
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10 medium carrots, peeled, trimmed and cut in half lengthwise
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Salt
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1 green onion, thinly sliced
Instructions
In a large bowl, whisk together vinegar, soy sauce, sugar, rosemary, garlic and ginger until combined. Whisk in 2 tablespoons oil so dressing emulsifies; set aside.
Heat grill to low. Coat carrots with oil and season with salt. Grill carrots, covered, turning as needed to prevent burning, until nicely charred and fork tender, 20 to 25 minutes.
When carrots come off the grill, toss them immediately in the prepared dressing. Once they’re coated, use tongs to transfer the carrots to a serving platter and garnish with green onion. Drizzle a few spoonfuls of the remaining dressing over the top.
Recipe from NY Times