We’ve got another fantastic recipe from Mr. Justin Wilson! This week, let’s cook up his rich and cheesy Asparagus and Shrimp Casserole made with tender shrimp, green asparagus, and a creamy wine-infused sauce. This easy, crowd-pleasing dish from Justin Wilson is full of bold Southern flavor—perfect for holidays, potlucks, or Sunday dinner.
———
Justin Wilson’s Asparagus and Shrimp Casserole
Cheesy, shrimp-stuffed, and full o’ Cajun flavor— Justin Wilson’s Asparagus and Shrimp Casserole recipe will have you saying with every bite, “Glad to eat you, I garontee!”
SERVINGS: 6
PREP TIME: 15 minutes
COOK TIME: 1 hour
TOTAL TIME: 1 hour, 15 minutes
Ingredients
- 2 tablespoons of olive oil
- 1 can of green asparagus
- 1 1/2 cups of American cheese (grated)
- 1/2 cup of Romano cheese (grated)
- 2 cups boiled and peeled shrimp
- 2 eggs
- 1 cup of Sauterne wine or dry white wine
- 2 teaspoons of Worcestershire sauce
- 1 teaspoon of Louisiana hot sauce
- 1 1/2 teaspoons of salt
- 1 can of cream of mushroom soup
- 3/4 cups of bread crumbs
Cooking Instructions
- Preheat oven to 350 degrees.
- Put olive oil in the bottom of the casserole, and spread asparagus over it. Then add a layer of American and Romano cheese, followed by a layer of shrimp, and topped by another layer of cheese.
- Continue alternating layers of shrimp and cheese until the casserole is 3/4 full and has a cheese layer on top.
- In a bowl, beat the two eggs and gradually add 1 cup of wine as you beat. Continue to beat until the mixture smells like eggnog. Add Worcestershire, hot sauce, and salt, and pour over the ingredients in the casserole.
- Pour mushroom soup over the casserole, and top with bread crumbs.
- Bake in the oven for one hour.
———
Justin Wilson’s videos are brought to you by Lehman’s On the Square.
Related Stories
Smith’s Farm Market now draws visitors with produce, flowers, and homemade ice cream.
Richlands Dairy & Creamery says its direct-from-farm model is helping connect consumers more closely to where their food comes from.
Tennessee 4-H’ers Allie Paschall and Ramey Boone join us to discuss summer opportunities in 4-H, youth leadership development, and community involvement across Tennessee.
North Dakota FFA President Cole Anderson joins us to discuss the upcoming state convention, leadership lessons, and what FFA means to students across the state.
