Name: Shrimp n Asparagus Casserole Olé!
Prep time: 20 min
Cook time: 120 min
Yield: 4
Ingredients: 1 lb shrimp (cleaned and deveined); 1/2 cup onion (diced); 10 oz asparagus (fresh it's bundled at my joint); 1 cup parmesan cheese (grated); 2 cup chicken broth (2 cans = 28oz add water to make the 2 cups); 1 cup rice (1 dry 2 wet ^); 4 oz butter (one stick); 2 tsp garlic (2 cloves); 3 tbs olive oil; 1 tbs Cottonmouth; 1/2 tsp salt (more if needed); Parsley for looks ((optional)); Tomato for looks ((optional))

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5 from 3 votes

Shrimp n Asparagus Casserole Olé!

Man, I don’t know what WTH happened but sometimes working with what ya got works. Thanks to procrastination I didn’t get chicken for this one but will next time I’m feeling chickeny. I bet you could use grits or make a risotto with this if you felt like pissing around with it.

Besides adding bacon hop ups the only thing I’d do differently next time (see before pic) is lay the asparagus on the bottom of Pyrex because asparagus can get stringy if you don’t cut off enough of the bottom. Sometimes you can cook out the stringy but there’s not a chance of cooking it out if pieces are in the air cooking. I’ll reflect next time in instructions.

Course Main Course

Style American, Texan

Prep Time 20 minutes

Cook Time 2 hours

Servings

Calories 715kcal

Author Shawn

Ingredients

1 lb shrimp (cleaned and deveined)
1/2 cup onion (diced)
10 oz asparagus (fresh it's bundled at my joint)
1 cup parmesan cheese (grated)
2 cup chicken broth (2 cans = 28oz add water to make the 2 cups)
1 cup rice (1 dry 2 wet ^)
4 oz butter (one stick)
2 tsp garlic (2 cloves)
3 tbs olive oil
1 tbs Cottonmouth
1/2 tsp salt (more if needed)
Parsley for looks ((optional))
Tomato for looks ((optional))

USA 🇺🇸 - Euro 🇪🇺

Instructions

In a bowl add shrimp, 1 tbs olive oil, and Cottonmouth. Mix and throw in fridge.
Cut bottoms of asparagus off about two inches up. Trash the bottoms.
Then cut the good asparagus parts in one to two inch lengths.
Get a pan up to medium low 250° to 324°
Start oven to 350°.
Add to pan 2 tbs olive oil, onion, garlic, and salt.
Cook until translucent and add butter to melt.
Taste onion butter for salt.
In a large bowl add the cup of rice, onion butter, parmesan, and shrimp. Mix well.
Take your large Pyrex and evenly lay the asparagus on bottom (don't do it like before pic).
Dump the rice butter shrimp bowl over the asparagus. Even it out.
Pour the chicken broth over the top trying to wash off any rice granules off the top that would be exposed to air.
Place in oven uncovered for 2 hours.
I checked rice by scooping out a little with the tip of a spoon at 1, 1.30, 1.45, and it was done at 2 hr. Your results may vary.
Pull, cool, garnish for sport and tear it up!

Notes

I half grilled the shrimp but don’t think it was necessary and frankly gobbled up time and charcoal. When I do this recipe with chicken tenders I will grill them.

➕ Nutrition

Nutrition Facts

Shrimp n Asparagus Casserole Olé!

Amount Per Serving (355 g)

Calories 715 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 20g125%

Cholesterol 364mg121%

Sodium 2217mg96%

Potassium 480mg14%

Carbohydrates 45g15%

Fiber 3g13%

Sugar 2g2%

Protein 38g76%

Vitamin A 1448IU29%

Vitamin C 19mg23%

Calcium 512mg51%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn