BAKED CHEESY ASPARAGUS CASSEROLE WITH SHRIMP
Baked Cheesy Asparagus Casserole with Shrimp is a delicious cheddar cheese and cream cheese base with shrimp and asparagus for a surprising and unique casserole side dish recipe. Delicious and cheesy, who could ask for more! Easy prep, simple recipe and feeds a hungry crowd.
Provided by Trisha Haas - Salty Side Dish
Categories Casseroles Seafood
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 and grease a casserole dish with nonstick cooking spray. Set aside.
- THIS STEP ONLY IF COOKING FRESH SHRIMP: Cook 8 oz of shrimp, sauteing in butter, for casserole. Fresh shrimp equals approx 18 large shrimp or 20 medium shrimp. Its not a big deal if you are off too much as this is a casserole dish.
- In a mixing bowl, add softened cream cheese and cream of cheddar soup and mix well - hand held mixer works well when working with cream cheese blocks.
- Stir in cooked shrimp and season bowl with salt and pepper.
- Place asparagus into the bottom of the casserole dish. If you are using canned, make sure asparagus is drained completely to avoid extra moisture. If you are using frozen, make sure asparagus is properly steamed, drained of excess water, and cooled before next step.
- Spread cream cheese mixture evenly across the top of the asparagus in the casserole dish.
- Cover casserole with foil and bake for 35 minutes.
- Remove foil and discard.
- Top with crispy fried onions and return to oven for 10 minutes.
- Asparagus Casserole will be hot and bubbly around the edges.
- Let stand 5 minutes before serving to firm.
- Serves 10-12
Nutrition Facts : ServingSize 1 g, Calories 338 kcal, Carbohydrate 12 g, Protein 10 g, Fat 28 g, SaturatedFat 16 g, Cholesterol 122 mg, Sodium 580 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 10 g
BAKED SHRIMP AND ASPARAGUS
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 124 calories, Fat 5g fat (3g saturated fat), Cholesterol 124mg cholesterol, Sodium 598mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.
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!
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- 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 : Calories 294 calories, Fat 16g fat (9g saturated fat), Cholesterol 229mg cholesterol, Sodium 627mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.
SHEET PAN LEMON BUTTER GARLIC SHRIMP WITH ASPARAGUS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9x12-inch baking pan with parchment paper and grease with cooking spray.
- Place asparagus on the prepared baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in a single layer.
- Bake in the preheated oven until slightly tender, about 6 minutes.
- Remove from oven and place shrimp on one side of the pan. Drizzle with remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in a single layer next to the asparagus. Top asparagus and shrimp with cubed butter.
- Roast in the preheated oven until shrimp is opaque, about 6 minutes.
- Remove pan from oven and drizzle with lemon juice.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 6.9 g, Cholesterol 281.8 mg, Fat 17.1 g, Fiber 2.7 g, Protein 30.7 g, SaturatedFat 6.8 g, Sodium 1524.8 mg, Sugar 2.4 g
SHRIMP & ASPARAGUS CASSEROLE
I found this in a magazine I was looking at today. It sounds good. I am not sure all of my family members will like this, but I plan on making it.
Provided by 4-H Mom
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a medium saucepan, melt butter. Stir in flour, cook, stirring constantly, for 1 minute.
- Gradually whisk in milk and cream, cook until thickened. Stir in broth, Season with salt and pepper.
- Stir in egg yolk, cheese and shrimp. In a greased 2 1/2 quart casserole dish, arrange half of the asparagus, spread with half the shrimp mixture. Repeat layers.
- Top with bread crumbs.
- Bake for 30 minutes.
Nutrition Facts : Calories 355.7, Fat 20.1, SaturatedFat 11.5, Cholesterol 199.8, Sodium 626.4, Carbohydrate 18.5, Fiber 2.4, Sugar 0.7, Protein 26.2
SHRIMP AND ASPARAGUS RISOTTO
Make and share this Shrimp and Asparagus Risotto recipe from Food.com.
Provided by Galley Wench
Categories Rice
Time 1h13m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In small saucepan heat stock.
- In blender add asparagus stems and 1 cup of hot broth/stock and blend until smooth.
- Return mixture to stock/broth pot.
- Heat 2 tablespoons of the butter and 2 tablespoons of the extra-virgin olive oil in a large Dutch oven or saucepan until the butter is foamy.
- Add the Arborio rice and cook, stirring frequently, until the rice is well-coated and fragrant, 1 to 2 minutes.
- Add the shallots and garlic and cook, stirring, until fragrant, about 1 minute.
- Add the wine and cook until it evaporates.
- Reduce the heat to medium and add 2 cups of the hot stock and season lightly with salt.
- Cook, stirring constantly, until the broth has been absorbed.
- Continue to cook, adding more broth, 1/2 cup at a time as it is absorbed, until the rice is al dente, 16 to 18 minutes total cooking time.
- NOTE: If you use all of the stock before the rice is al dente, add a bit of hot water as needed.
- Add the chives, marjoram, thyme, and 1/4 teaspoon of the black pepper.
- Add asparagus tips.
- Taste and adjust seasoning, if necessary.
- Cover and set aside while you prepare the shrimp.
- Heat 2 tablespoons olive oil in a large skillet until very hot.
- In a small bowl combine the shrimp with the creole seasoning and 1/4 teaspoon salt and toss to thoroughly distribute seasonings.
- Add 2 tablespoons butter to the pan and, when foamy, add the shrimp and cook until shrimp are pink and lightly golden on both sides, 1 to 2 minutes.
- Transfer shrimp and any accumulated juices to the risotto and stir.
- Add 1 cup Parmesan cheese and stir.
- Serve immediately with additional Parmesan cheese sprinkled on top.
Nutrition Facts : Calories 485.7, Fat 19.8, SaturatedFat 8.2, Cholesterol 161.4, Sodium 423.9, Carbohydrate 45.1, Fiber 2.7, Sugar 1.1, Protein 29.5
FARFALLE WITH SHRIMP AND ASPARAGUS
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Peel the shrimp. Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into 1 1/2-inch pieces.
- Cook the asparagus in boiling salted water until barely tender. Rinse under cool running water and drain well. Set aside.
- Meanwhile, sauté the onion and the garlic in 2 tablespoons olive oil until soft. Add the tomatoes, wine and thyme and simmer gently for 20 minutes, covered. Bring 6 quarts salted water to boil for the farfalle.
- Cook the farfalle until al dente. While it is cooking, add the shrimp to the sauce, cook for 3 minutes, stirring, then add the asparagus and heat through. Correct seasoning.
- Drain the farfalle and toss the pasta in a heated bowl with the remaining tablespoon of olive oil. Then add the sauce and toss well. Serve immediately. Sprinkle with parsley. This needs no cheese.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 7 grams, Carbohydrate 65 grams, Fat 9 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams
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