This recipe was orginally posted by Lifestar in the May 2011 What's for Dinner thread.
Shrimp, Asparagus and Mushroom Casserole.
1&1/2 lb. medium cooked frozen shrimp, defrosted, tails removed.
15oz can button mushrooms, sliced
1-15oz. can artichoke hearts, drained, chopped and squeezed out.
1 can cream of mushroom soup
½ tsp lemon juice
½ C. white wine
1/3 C. whipped cream cheese spread
2 TBS. mayonnaise
1TBS. softened butter
1 TBS. grated parmesean cheese
Salt pepper, paprika and garlic powder
Butter a 8X8” casserole dish.
Break up artichoke hearts with your fingers, and layer on bottom of casserole. Next, layer mushrooms in pan.
Sprinkle with a little bit of salt, a light; even sprinkle of garlic powder, and black pepper.
Place shrimp in a layer over artichoke hearts and mushrooms.
Sprinkle more garlic over the shrimp.
In a medium bowl, combine all other ingredients
(except parmesean cheese, paprika and spices.)
Whisk well. It looks awful at first but will get nice and smooth.
When topping is well mixed, spread over the shrimp with a spatula, sprinkle with Parmesan cheese and a light sprinkle of paprika.
Bake in 375* oven for 25-30 mins till bubbly.
Serve with rice or pasta if desired.
__________________
Do not ask the Lord to guide your footsteps.
if you are not willing to move your feet.
