1/2 lb shrimp, peeled and deveined
1 teaspoon olive oil
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
1 teaspoon minced garlic
1/2 tablespoon lemon juice
5 oz cream of mushroom soup
¼ cup chicken broth
1/2 tablespoon soy sauce
1/4 teaspoon cayenne pepper (I used more)
1 1/2 cups cooked brown rice
1/8 cup grated Parmesan cheese
1) Heat oil in large skillet over medium-high heat. Add onion and next 3 ingredients; sauté 7 minutes or until tender. Add garlic and lemon juice; and sauté 1 minute. 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.
2) Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned.
| Yummy! |