Preheat oven to 350 degrees.
2 pounds of shrimp, peeled and deveined (I like fresh, US shrimp)
1/4 cup of butter
1 small onion, chopped
1 1/2 cups of chopped peppers (mix up red, yellow, and green)
4 garlic cloves, minced or pressed
2 cups of fresh or frozen sliced okra
1 Tablespoon of fresh lemon juice
1 teaspoons of Cajun spice mix, like Bayou Blast
3 cups cooked rice
1 103/4 ounce can of cream of shrimp soup
1/2 cup of dry white wine
1 Tablespoon of soy sauce
1/2 teaspoon ground pepper (red if you like it hot, black if not)
1/4 cup of grated Romano cheese
1. Melt butter in a large skillet over medium high heat. Add onion, peppers, and garlic. sautee about 5 minutes, or till tender. Stir in okra, lemon juice, bayou blast, saute another few minutes. Add shrimp, and cook till shrimp turn pink (3 minutes). Stir in rice, soup, wine, soy sauce, and pepper. Pour into a lightly greased (PAM) 13 x 9 casserole dish. Sprinkle with Romano cheese, and bake for 15-20 minutes, or till casserole is bubbly and cheese is lightly browned.