Cajun Shrimp Casserole

I’ve been having a tough time lately. I don’t know if its seasonal depression or what, but I just feel like I’m wading through quicksand. No matter how hard I try, I just can’t get into the holiday spirit. I don’t even want to get out of bed each day let alone be merry and bright. I just want this year to be over……like, everything’s going to magically be normal again in 2013. I’ve been around this block many times before, and years of therapy have taught me how to drag myself out of the pit, but it’s still never as easy as it sounds.  Is anyone else having a bah humbug kind of holiday season?

Yes, betsylife isn’t all sunshine and rainbows, although most of the time it really is (seriously!). I want to be honest with you guys about my own ups and downs, and I hope you’ll understand when I slap a casserole up here and say, “Here. Have a casserole”, sans any funny backstory or clever banter. I know we’ve all been here before. Meanwhile, I’ll just keep putting one foot in front of the other, keep cooking which is the thing that makes me the happiest, and wait for the clouds to part. Here’s to wishing Santa brings me a fresh perspective!

Thanks for listening, now have a casserole

Cajun Shrimp Casserole recipe adapted from Southern Living 

• 2 pounds large shrimp, peeled and deveined. 
• 2 Tbs olive oil 
• 1 small red onion, chopped
• 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 **I substituted green beans tossed in 1 Tbs cornstarch 
• 1 tablespoon lemon juice
• 1 1/2 teaspoons salt
• 1 (10 3/4-ounce) can cream of celery soup
• 1/2 cup dry white wine 
• 1 tablespoon soy sauce
• 1/2 teaspoon cayenne pepper
• 3 cups cooked quinoa
• 1/4 cup grated Parmesan cheese
• Garnishes: quartered lemon slices, fresh flat-leaf parsley sprigs

1. Heat oil in large skillet over medium-high heat. Add onion and next 2 ingredients; sauté 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in okra (or green beans), 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.
2. Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish, if desired.

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