Thursday's Are Family Day

We trekked down to Palatka yesterday for our weekly Family Day get together. The weather was great, one of those days where you can kick the front door open and enjoy a light breeze. Not too warm, not too cool and best of all, no HUMIDITY!

With Alyzabeth in tow, we gathered up granddaughter Alivia and headed to the neighborhood park. The girls (and us) had a blast running (Ok, they ran) from the swings to the slides and back! You could tell AA was trying to imitate her older and more daring niece. It is nothing short of amazing how playtime with other little ones like Livi and Kilee helps AA in her transition to becoming just your typical run of the mill two year old. What a blessing!

I've included a new recipe I tried out on the gang called Cajun Shrimp Casserole. It originally ran in the October 2005 edition of Southern Living Magazine. I came across it again at My Recipes. We had a huge bag of shrimp in the freezer compliments of DS Justin who netted them from the St. Johns River during the annual shrimp run this summer. The recipe just called out to use them :) And from the feedback, I think we have a keeper...
peace
fm

Cajun Shrimp Casserole

Ingredients:
2 pounds 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

Preparation:
Peel and devein shrimp.

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.
Yield: 6 Servings

Note: Unbaked casserole may be made one day in advance. Cover and refrigerate. Let stand at room temperature 30 minutes before baking as directed. To freeze unbaked casserole, prepare as directed, omitting Parmesan cheese. Cover tightly, and freeze. Let stand at room temperature 30 minutes before baking. Bake, covered, at 350° for 50 minutes. Uncover; sprinkle evenly with Parmesan cheese, and bake 10 more minutes or until cheese is lightly browned.