Justin Wilson Looking Back: Asparagus with Shrimp Casserole

Serves 6 people


  • 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 teaspoon of Worcestershire sauce
  • 1 teaspoon of Louisiana hot sauce
  • 1 1/2 teaspoon of salt
  • 1 can of cream of mushroom soup
  • 3/4 cups of bread crumbs


Preheat oven to 350 degrees.

Put olive oil in bottom of 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 the process of alternating layers of shrimp and cheese until casserole is 3/4 full with cheese layer on top.

In a bowl, beat the two eggs, and gradually add, as you beat, 1 cup of wine. Continue to beat until the mixture smells like eggnog. Add Worcestershire, hot sauce, and salt; and pour over ingredients in casserole.

Pour mushroom soup over the casserole, and top with bread crumbs.

Bake in the oven for one hour.

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