from..."Miss Mary's Kitchen"
#mb-04-11
SHRIMP AND ASPARAGUS CASSEROLE
For many years, before the cable channel chefs came into being, I enjoyed the cooking shows on Public Broadcasting stations. While today’s PBS offerings are still enjoyed, I particularly miss the ones produced in Louisiana featuring The Cookin’ Cajun, Justin Wilson.
When this show was aired, I was usually seated in front of the TV with pen in hand, ready to capture whatever special recipe he was preparing for that episode. Besides his obvious enjoyment of the bountiful seafood available in the Bayou state, the tales he told as he prepared a dish added great ‘flavor’ to the food. We truly lost an artist when Mr. Wilson passed away, but his memory and cherished recipes will remain with us forever.
The following recipe brings together a unique combination of ingredients, asparagus and shrimp. The casserole is an easy one to prepare, and is especially flavorful. True to the ingredients Justin Wilson often incorporated into his recipes, Louisiana hot sauce and wine are prominent in the makeup of this entrée. There’s just enough hot sauce to give you a hint of heat as you savor each bite, and the wine nicely complements the melding of the asparagus and shrimp flavors.
Add a Caesars salad, and you have a recipe fit for most any Cajun, or whoever is feasting with you.
SHRIMP AND ASPARAGUS CASSEROLE
Serves 4 - 6
1-15 oz. can green asparagus spears, well drained, or 1 lb. fresh asparagus, trimmed
1 c. grated cheddar
½ c. grated Romano or Parmesan cheese or a combination of the two
1 lb. medium shrimp, boiled, peeled and deveined
2 eggs
1 c. Sauternes or Riesling wine (Justin always used Sauternes in his seafood recipes)
1 T. Worcestershire sauce
1 t. Louisiana hot sauce
Salt to taste (optional)
1 can mushroom soup (I like to substitute a medium white sauce with sautéed mushrooms to reduce the sodium)
¾ c. dry bread crumbs
In a greased 2 quart casserole, layer asparagus, half of the cheeses, shrimp, and then the remaining cheeses. Beat together the eggs, wine, Worcestershire and Louisiana sauces. Pour this over the layers. Spread the mushroom soup over all, and then top with the bread crumbs. Bake in a 350 degree oven for approximately 25 minutes until browned and bubbly. If you choose to use fresh asparagus, increase the cooking time to 45 minutes.
