If you’ve been to Savannah, or if you live here (hey, neighbor!), then you know that we’re one shrimp-crazy city. We like shrimp so well we are happy just boiling them up and eating them out of their shells. But every once in a while, we do something a little more substantial for dinner, like this Cajun-flavored dish, which goes great with our colorful Broccoli and Red Pepper Salad (page 109).
Recipe information
Yield
Serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Melt 2 tablespoons of the butter in a very large skillet over medium-high heat. Add the onions and cook for 5 minutes, or until translucent. Add the shrimp, corn, okra, salt, and Cajun seasoning. Cook, stirring, for 2 to 3 minutes, or until the shrimp are almost opaque. Add the tomato sauce and cream cheese and cook, stirring, for 3 to 4 minutes, or until the sauce is smooth.
Step 3
Place the pasta in a 9 x 13-inch baking dish. Pour the shrimp mixture over the pasta and stir well.
Step 4
Return the skillet to the heat and melt the remaining 3 tablespoons butter. Add the bread crumbs and stir until well coated.
Step 5
Top the casserole with the bread crumbs and bake for 15 to 20 minutes, or until golden brown. Serve immediately.
