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).

　　

Ingredients

Serves 4 to 6

　　5 tablespoons unsalted butter

　　1 cup finely chopped onions

　　3/4 pound large shrimp, peeled, deveined, and cut into thirds

　　1 cup frozen corn kernels, thawed

　　1 cup frozen sliced okra, thawed

　　1/2 teaspoon salt

　　1/2 teaspoon Cajun seasoning

　　One 24-ounce jar tomato sauce

　　1/2 cup cream cheese (4 ounces)

　　1 pound corkscrew pasta, cooked and drained

　　2/3 cup plain unseasoned bread crumbs

　　

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.

　　

Nutrition Per Serving

Per serving: 364.9 calories

　　228.5 calories from fat

　　25.4g total fat

　　14.9g saturated fat

　　70.3mg cholesterol

　　491.7mg sodium

　　32.2g total carbs

　　6.4g dietary fiber

　　12.9g sugars

　　7.2g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.