In the Kitchen: Dinner Tonight – Easy Shrimp over Rice with Roasted Parmesan Asparagus

by | In the Kitchen, Meals, Recipes

Stuffed Artichoke Bottoms

Tonight’s Dinner is a combination of recipes from staff, family, and friends. We have all found great recipes online and tweaked them to our personal tastes. The shrimp really is easy, in fact, the whole dinner is easy, looks impressive, and tastes delicious. From start to finish, the prep time was about an hour (and could take less time with practice and organization!). I hope you give it a try. — EH Stafford, Managing Editor

Easy Shrimp

by Margi Kyle, Charlene McMillian, and Dianne Ray

Boiled Brown Rice

Ellen Stafford and

Roasted Parmesan Asparagus

Tony Stafford and


1) Start the brown rice first

2) Then prep/bake the asparagus

3) Then the shrimp because it’s the shortest cooking time and it doesn’t hold well.












Longest to Shortest

Start with the Brown Rice, then the Asparagus, and then the Shrimp.

Important Notes

This recipe uses shrimp that is either fresh or thawed. Follow package instructions for thawing frozen shrimp. If using uncooked shrimp, baking time is 15 minutes. If using already cooked shrimp, baking time is 5 minutes.




1 cup brown rice

1 tbsp butter (or margarine)

1 tbsp dried chives

1 bunch asparagus, fresh not frozen

2 tbsp olive oil

2 to 4 tbsp parmesan cheese, grated

Approximately 1 tsp or less each, of the following to your taste: salt, pepper, garlic (roasted, granulated, or fresh)

Shrimp, fresh or thawed – (Count about 8 medium size shrimp per person)

1 stick, Butter (if making dinner for two, 1/2 stick is enough)

1 large Lemon

1 tsp Italian seasoning

Approximately 1 tsp or less each, of the following to your taste: salt, pepper, garlic (black garlic salt, roasted, granulated, or fresh)



Brown Rice


No more sticky mush!! Start with a large pot of boiling water. Put 1 cup of rice in. Boil for 25 to 35 minutes. (Do test the rice, it should be firm but not hard.) Drain. Place it back in the pot, season to taste. Put a cover on it to keep it warm.




Asparagus –Preheat your oven to 425F


Yes, you can break each stem by bending it to get rid of the hard bit at the bottom. My husband Tony, simply takes a big knife and chops 1.5 inches or so off the end. It’s quicker and it tastes fine.






Place foil on a baking sheet and spray it with your favorite baking spray to prevent sticking.

Put the asparagus in a bowl and coat with the oil. Toss/coat with the seasonings of your choice and 1/2 of the parmesan cheese.






Arrange on the baking sheet. Sprinkle more parmesan cheese on top.

Bake at 425F for 12 minutes.





Shrimp – Preheat your oven to 350F*


Place good quality foil on a baking sheet. (It is helpful to use a baking sheet with sides.)

Melt the butter in a dish or pan.






Place your thawed or fresh shrimp in a bowl. Pour the melted butter over it and season with the Italian seasoning and the other seasonings of your choice.

Slice the lemon.







Arrange the shrimp and lemon on the baking sheet.

Bake for 5 minutes if using already cooked shrimp. Bake for 15 minutes if using uncooked shrimp.

*If you only have one oven, start the asparagus at 425 and then turn the heat down to cook both the shrimp and the remaining time on the asparagus.





Photos, preparation and serving notes

EH (Ellen) Stafford, Managing Editor



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