Shrimp Louisiane Casserole


I learned a few things while cooking this one. The first thing is that paprika and red pepper are not the same thing. I feel like I should have known that, since I have lived in Louisiana my entire life. Also, the recipe says to soak the slices of bread in milk, then to mix_the bread into the pot. I was a little confused until I added the bread into the mixture. It totally_dissolved! I was amazed.


I have a new appreciation for my food_processor, too. I needed to cut up the bell peppers and things, and it was done in 30 seconds. *30. Freaking. Seconds.* I’m a very impatient person, and it was so awesome to not have to spend time cutting everything._


The food was delicious. Honestly, when it was done, I couldn’t believe that I was the one who cooked it.


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1 cup chopped onions, 3/4 cup chopped bell pepper, 1 clove garlic (minced), 2 tbs butter, 1lb of shrimp, 1 can (10.5 oz) condensed cream of mushroom soup, 3 cups of cooked rice, 1 tbs chopped parsley, 1_1/2 tbs lemon juice, 1_1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp red pepper, 2 slices of white bread, 1/2 cup milk, paprika


Sauté_onions, bell peppers, and garlic in butter until tender crisp. Add shrimp & continue cooking 3 min longer. Stir in soup, rice, parsley, lemon juice, & seasonings. Add bread which has been soaked in milk. Mix well. Spoon into a buttered, shallow 2 qt casserole dish. Sprinkle with paprika. Bake at 350 degrees for 30 minutes.



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