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Recipes - Shrimp Guilliame Recipe

Recipe Name

Shrimp Guilliame

 Submitted by Briansdad
Recipe Description A very rich shrimp casserole,creamy and meaty. Artichokes and asparagus help balance the nutritional value.
Quantity 1 Quantity Unit 9x13x1.5 in baking pan Servings  
Prep Time (minutes) 20 Cook Time (minutes) 45 Ready In (minutes) 65
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
32
ouncesshrimp, shelled and deveined
2
cans (300 x 407)Asparagus, canned, drained solids
1/2
cupmayonnaise
1/2
cupsour cream
4
ouncescream cheese, softened
1
cupshredded parmesan
1
teaspoonWorcestershire sauce
3
teaspoonsgarlic minced
2
cupsArtichokes, canned
20
crackerssaltines crushed
Steps
Sequence Step
0Preheat oven to 350 degrees
0The recipe calls for canned asparagus. This option is convenient, flavorful, and always tender. The downside is that the asparagus is wet, leaving a juicy liquid on the bottom of the casserole. If you have the time and can find a tender product, replacing the canned asspargus with 2 to 3 bunches of fresh asparagus makes this the "perfect" dish. Pre-bake the fresh asparagus drizzed with olive oil and seasoned with salt and garlic at 400 degees for about 30 min. Then proceed with the recipe.
1Spray Pam on .15 x 9 x 13 inch glass baking dish
2Arrange 2 to 3 cans of Asparagus spears alone the bottom of the baking pan, cut spears in half.
3Rinse well 2 lbs of small shrimp (shelled and raw), drain and pat dry with paper towels. Place in large mixing bowl.
5In a large mixing bowl: add Artichokes hearts (15 oz. canned, cut in quarters)and all other ingredients, except cracker crumbs with the shrimp
6Mix the ingredients in the bowl until evenly distributed, then pour over the asparagus evenly.
7Top with crushed saltines (or other crackers - Wheat Thins work well)
8bake at 350 degrees for 45 minutes or until heated through and shrimp meat is whitish
9Serve warm. Reheats well (some say it''s even better after resting a while.)






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