2 pounds Shrimp, 21/25, peeled and deveined
1/4 cup butter
1 small red onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
1/2 cup green bell pepper, chopped
4 garlic cloves, minced
2 cups okra, cut into rounds
1 tablespoon lemon juice
1 1/2 teaspoons salt
1 (10 3/4-ounce) can cream of shrimp, or cream of mushroom 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 Parmesan cheese, grated
Melt butter in large skillet over medium-high heat. Add onion and bell peppers; 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, wine, soy sauce and cayenne pepper.
Pour into a lightly greased 11"x 7" baking dish and sprinkle evenly with Parmesan cheese.
Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned.
Garnish with lemon wedges and parsley if desired.