Shrimp Artichoke Casserole
photo by KerfuffleUponWincle
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 1 1⁄2 lbs cooked shrimp, peeled and deveined
- 4 ounces butter
- 1⁄2 lb fresh mushrooms, sliced
- 1⁄4 cup flour
- 1 cup heavy cream
- 1⁄2 cup milk
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 cup dry sherry
- 1 tablespoon Worcestershire sauce
- 1⁄4 cup freshly grated parmesan cheese
- 1⁄4 teaspoon paprika
directions
- Preheat oven to 375 deg. In bottom of a well-greased 1 1/2 quart casserole, place artichoke hearts and cover with shrimp.
- Melt half the butter in pan and saute mushrooms 6 to 8 minutes. Pour over shrimp.
- Melt remaining butter; add flour and cook over low heat 3 to 5 minutes, stirring constantly. Gradually add the cream and milk, cooking until thick.
- Add salt, pepper, sherry and Worcestershire. Stir until smooth.
- Pour over casserole and top with cheese and paprika.
- Bake 25 minutes, until lightly browned and bubbly.
- Serve by itself, or stretch by serving over rice or noodles.
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Reviews
-
I peeled my shrimp and put them in the casserole dish, then made the sauce etc. Also I used Fat Free Half and Half with no ill effects. I did cook the shrimp for the full 25 minutes and they came out perfect! We loved the mix of flavors in the sauce, and we both agreed it's a 5 star recipe all the way to the table! I served this with Jasmine rice and topped with a little of the sauce. So delicious! Thank you Duoynte, this IS a winner in my book! Made for 123 Hit Wonders Tag Game 4/09 Linda
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Super as written, but second time I made it, I used drained marinated artichokes and raw shrimp. I cooked the shrimp shells in half n half to flavor it. Then I removed the shells and added the cleaned shrimp to the half n half to cook til pink. This gave a nice flavor to the finished dish. Will definitely make this again. Very easily adjusted to what you have on hand.
RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!