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Shrimp and Asparagus Casserole

This scrumptious seafood dish "travels well". At least, the recipe does= I make sure to pack it in my handbag whenever my husband and I are preparing to visit out-of-state relatives. Now that we're retired, we travel often. And it's our custom to take over in the kitchen wherever we visit and whip up one of our own family favorites-frequently this casserole. It never fails to win us compliments...along with invitations to visit again!
  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    6 servings

Ingredients

  • 2 packages (10 ounces each) frozen asparagus cuts
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 3/4 cup half-and-half cream
  • 1/4 cup dry white wine or 1/4 cup more cream or 1/4 cup chicken broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 large egg yolk, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1 pound cooked small shrimp
  • 1/2 cup buttered soft bread crumbs

Directions

  • On stove top or in a microwave oven, blanch asparagus for 3 minutes. Drain well; set aside.
  • In a small saucepan, melt butter. Stir in the flour; cook, stirring constantly, for 1 minute. Gradually whisk in milk and cream; cook until thickened. Stir in wine (or substitute). Season with salt and pepper. Stir in beaten egg yolk, cheese and shrimp.
  • In a buttered 2-1/2-qt. casserole, arrange half the asparagus; pour on half the sauce. Repeat layers. Top with buttered crumbs. Bake at 350° for 30 minutes.
Nutrition Facts
1-1/2 cups: 294 calories, 16g fat (9g saturated fat), 229mg cholesterol, 627mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 24g protein.

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Reviews

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Average Rating:
  • serbgirl
    Dec 9, 2011

    No comment left

  • cmadden727
    Jun 7, 2011

    It was really good! I served over angel hair pasta and also used fresh asparagus.

  • sandyblas
    Feb 27, 2010

    This was fantastic, I used fresh asparagus and served it over angel hair pasta. This is creamy decadence. Everyone wanted more.