GRILLED CAJUN SHRIMP RECIPES

Steps:

• Peel shrimp; devein, if desired.
• 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.
• *1 (10-ounce) package frozen onions and peppers may be substituted for fresh onion and bell peppers.
• **1 (10 3/4-ounce) can cream of mushroom soup may be substituted for cream of shrimp soup.
• 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.

Steps:

• Cook pasta according to package directions. Drain and set aside. 
• Add oil to a large skillet over medium-high; tilt to coat skillet. Toss together shrimp and Cajun seasoning in a medium bowl to coat. Add shrimp to skillet; cook until opaque, about 2 minutes per side. Transfer shrimp to a plate.
• Add onion, celery, and garlic to skillet; cook, stirring often, until onion is tender, about 3 minutes. Add chicken stock; stir to loosen browned bits from bottom of skillet. Stir in heavy cream, Parmesan, pepper, salt, and cayenne. Cook, stirring often, until thickened, 4 to 5 minutes. Add cooked pasta; toss to coat. Top with shrimp; sprinkle with scallions.