Shrimp And Asparagus Casserole
- 2 pkg. (10 oz.) frozen asparagus or 1 1/2 lb. fresh, cooked tender-crisp and drained well
- 1/4 c. butter
- 1/4 c. flour
- 3/4 c. light cream or half and half
- 1 c. milk
- 1/4 c. white wine or 1/4 c. more cream or chicken broth
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 slightly beaten egg yolk
- 1/2 c. grated Parmesan cheese
- 1 lb. small shrimp or large shrimp, cut in pieces
- Blanch asparagus for three minutes in small saucepan.
- Melt butter and stir in flour.
- Cook, stirring, for one minute. Gradually add cream or half and half and milk.
- Cook until thick. Stir in white wine, cream or chicken broth.
- Season with salt and pepper.
- Stir in egg yolk, cheese and shrimp.
- Put in buttered casserole dish layered: one half asparagus, then one half shrimp. Repeat layer and top with buttered bread crumbs.
- Bake at 350u0b0 for 30 minutes.
well, butter, flour, light cream, milk, white wine, salt, pepper, egg yolk, parmesan cheese, shrimp
Taken from www.cookbooks.com/Recipe-Details.aspx?id=22833 (may not work)