Shrimp Delight {Recipe}

I love to cook. Which is great because I also love to eat. My go to foods tend to be what most people would categorize as comfort food or down home cookin’, but occasionally my Louisiana French roots will come through and I’ll have to whip up something Cajun.

Being located on the Louisiana border means that we have access to some of the best Cajun food anywhere. One of our local restaurants, Larry’s French Market, is one of those places. It is named after the wife’s founder, Lariza (Larry) Judice. Way back several years ago our local newspaper had an article about Larry and included three of her recipes. All three are fantastic. Recently I made her recipe for Shrimp Delight.

1 stick of butter
1/2 cup of chopped bell pepper (about one pepper)
1/2 cup of chopped celery (about three stalks)
1/2 cup of chopped onion (about 1/2 medium onion)
1 pound of peeled and deveined shrimp
1 can of Rotel Diced Tomatoes
1 can of cream of mushroom soup
2 cups uncooked rice
1 cup of water (I used two)

Preheat oven to 400 degrees. Melt the butter in a pan and add the chopped vegetables. Cook until soft and wilted. Remove from heat and add the remaining ingredients. Season to taste. Mix well and pour into a 9×13 casserole pan that has been sprayed with cooking spray.

Cover and cook for 25 minutes. Remove cover, stir, recover, and cook an additional 25 minutes. Lower heat to 300, remove cover, stir and cook an additional 15 minutes uncovered.

I save this recipe for the weekend because of the prep time and the cooking time being over an hour. It ends up creamy and with just a little bit of spice. It can stand alone as your main dish with a salad and french bread or you can use it as a side dish if you are serving a bigger meal. It is also great to take for a potluck.

David and I both really love this. James will eat it. Cady wouldn’t touch it, but she’s my picky kid and she doesn’t like rice. I normally only make this once a year or so, but now that I’m practicing the monthly dinner menu I will definitely be putting it into the rotation more often.

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