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Baked Shrimp and Asparagus Recipe

Baked Shrimp and Asparagus Recipe photo by Taste of Home

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I invented this casserole when I needed to serve 30 co-workers for a holiday party. I knew it was a hit when people asked for the recipe. Now I make it frequently for guests because it tastes special, yet it's fast to fix.—Jane Rhodes, Silverdale, Washington

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Baked Shrimp and Asparagus Recipe

Prep/Total Time: 30 min.

Yield: 4-6 Servings

5 25 30

Ingredients

1 package (12 ounces) frozen cut asparagus
1 pound uncooked medium shrimp, peeled and deveined
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1 tablespoon butter, melted
1 teaspoon soy sauce
1/2 cup salad croutons, optional
Hot cooked rice

Directions

In a large bowl, combine the first five ingredients. Spoon into a greased 8-in. square baking dish.
Bake, uncovered, at 425° for 20 minutes or until shrimp turn pink. Top with croutons if desired; bake 5 minutes longer. Serve with rice. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 124 calories, 5 g fat (3 g saturated fat), 124 mg cholesterol, 598 mg sodium, 6 g carbohydrate, 1 g fiber, 15 g protein.

Originally published as Baked Shrimp and Asparagus in Quick Cooking September/October 2000, p17

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed on Jan. 09, 2013 by fifthtry

Question: Do you thaw the shrimp and aspargus?

Reviewed on Jan. 23, 2012 by jcackler

We have been making this one for years (since it was first published) and it's an easy favorite. We don't care for (and can rarely find) cream of shrimp soup so usually either make my own white sauce or substitute cream of celery soup. Have also made it with an asparagus stir fry veggie mix.