This "Shrimp & Asparagus Casserole" combines two of my favorites. I love anything with shrimp in it and I also love fresh asparagus. It's so good this time of year! This also comes together really quick and easy! Here is what you will need:
2 cups cooked rice
1 lb. fresh asparagus, cut in 1 inch pieces and blanched
8 oz. uncooked shrimp, peeled, deveined and tails removed
1 Tbs. butter
2 Tbs. olive oil
1/2 tsp. Old Bay Seasoning
1/2 tsp. Cajun Seasoning (like Tony Chachere's Creole Seasoning)
1 (10 3/4 oz.) can mushroom soup
1 Tbs. pimento, chopped
1/4 tsp. black pepper
3/4 cup half and half (can use milk)
1 cup shredded cheddar cheese
Preheat oven to 400 degrees.
Spread rice in the bottom of a 2 quart casserole dish that has been sprayed with nonstick spray. Place the blanched asparagus on top. To blanch the asparagus, bring about 2 inches of water to a boil in a skillet. Drop the asparagus in and just cook about 4-5 minutes, because it will be baked in the casserole also.
In a skillet heat the butter and olive oil to medium high heat. Place the shrimp in the skillet and sprinkle with the Old Bay and Cajun seasoning. If you don't like a little spiciness, cut the Cajun seasoning back to about 1/4 teaspoon. Cook the shrimp, just until they turn opaque. Don't overcook, because they will turn rubbery. Remember they are baking in this casserole also.
Pour the shrimp over the asparagus in the casserole.
Mix the soup with the pimento, black pepper, and half and half. Pour that over the entire casserole and sprinkle with the cheese.
Place in a 400 degree oven and bake for 30 minutes or until it's hot and bubbly!
Add a salad and bread and dinner is served! How easy was that?