Bayou Country Shrimp Casserole
Bayou Country Shrimp Casserole Recipe
- 1⁄4 cup chopped onion
- 2 T. butter or margarine
- 2 cans (10.75 oz. each) cream of shrimp soup, undiluted
- 1 cup milk
- 1 t. lemon juice
- 2 cups cooked cubed shrimp
- 1 box (10 oz.) frozen asparagus, cooked and drained
- 1 pkg. (6) frozen puff pastry shells, baked
In a skillet, sauté onion in the butter until tender. Add soup and milk. Heat slowly, stirring occasionally. Bring to a boil. Add lemon juice, shrimp and asparagus. Heat, stirring often. Serve in puff pastry shells. Yield: 6 servings.
Carolyn Mercer, Fishers, Ind.