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
Prep Time (minutes)
20
Cook Time (minutes)
45
Ready In (minutes)
65
Ingredients
Amount
Measure
Ingredient
32
ounces
shrimp, shelled and deveined
2
cans (300 x 407)
Asparagus, canned, drained solids
1/2
cup
mayonnaise
1/2
cup
sour cream
4
ounces
cream cheese, softened
1
cup
shredded parmesan
1
teaspoon
Worcestershire sauce
3
teaspoons
garlic minced
2
cups
Artichokes, canned
20
crackers
saltines crushed
Steps
Sequence
Step
0
Preheat oven to 350 degrees
0
The 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.
1
Spray Pam on .15 x 9 x 13 inch glass baking dish
2
Arrange 2 to 3 cans of Asparagus spears alone the bottom of the baking pan, cut spears in half.
3
Rinse well 2 lbs of small shrimp (shelled and raw), drain and pat dry with paper towels. Place in large mixing bowl.
5
In a large mixing bowl: add Artichokes hearts (15 oz. canned, cut in quarters)and all other ingredients, except cracker crumbs with the shrimp
6
Mix the ingredients in the bowl until evenly distributed, then pour over the asparagus evenly.
7
Top with crushed saltines (or other crackers - Wheat Thins work well)
8
bake at 350 degrees for 45 minutes or until heated through and shrimp meat is whitish
9
Serve warm. Reheats well (some say it''s even better after resting a while.)
