Recipe

Baked Shrimp And Asparagus Recipe

Add Step-by-Step Photos	Pudgy47 / All my dishes 11 months, 2 weeks ago This baked shrimp and asparagus is baked in cream of shrimp soup.5 Prep:5m Cook:25m Servings:4	Pudgy47
	shrimp asparagus easy

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Ingredients

1 lb. fresh asparagus, cut 2-inch spears

1 lb. uncooked medium shrimp, peeled and deveined

1 can (10- 3/4 oz..) condensed cream of shrimp soup, undiluted

1 tbsp. butter, melted

1 tps. soy sauce

1/2 cup salad croutons, optional

Hot cooked rice

Directions

1. In a large bowl, combine the first five ingredients. Spoon into a greased 8-inch square baking dish. Bake, uncovered, at 425 F. for 20 minutes or until shrimp turn pink. Top with croutons if desired; bake 5 minutes longer. Serve over rice.

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Comments

zena824 11 months, 2 weeks ago said:
This sounds really good.. I love asparagus....and the cat looks nice too....

rae760 11 months, 2 weeks ago said:
I'm the only fan of asparagus in this house, but I'm still making it! And I have a fat cat too!

chefmeow 11 months, 2 weeks ago said:
I also have a fat cat plus two others and this recipe sounds phenominal. Will be making soon. Thanks for sharing.

sunny 10 months, 2 weeks ago said:
LOVE LOVE LOVE the photo! = )

deltadarling 8 months, 1 week ago said:
THIS IS A GREAT fRIDAY NITE DISH SO EASY AND DELIGHTFUL

i AM DOWNLOASDIMG IT RIGHT QUICK

Thanks for show something to do with asparagus that doesn't take all day

delta

jess 8 months ago said:
Another yummy fish dish

pudgy47 8 months ago said:
I think you will enjoy the recipe.

tinkerbell23 4 months ago said:
I love the cat. I have 7 fat cats of my own. I have already downloaded this recipe and am trying this today.

jemison 3 months, 3 weeks ago said:
The dish sounds great and that's a cool cat...lol...love it.

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Alterations

tinkerbell23 4 months ago said:
To reduce calories and carbs, I would make my own shrimp soup with ricotta cheese and Silk (Soy milk)and then use a Rue (wheat flour works) and trinity (celery, onion and bell pepper)to thicken the soup.

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