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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Simple & Delicious December 2008. The author suggested substituting frozen asparagus for the artichoke hearts and cream of asparagus soup for the cream of shrimp soup as an alternative version. She says she likes to serve it along with either rice or biscuits. Ingredients:
1 lb cooked medium shrimp, peeled and deveined |
1 (14 ounce) can artichoke quarters in water, rinsed and drained |
2/3 cup frozen pearl onions, thawed |
2 cups sliced fresh mushrooms |
1 small red bell pepper, chopped |
1 tablespoon butter |
1 (10 3/4 ounce) can condensed cream of shrimp soup |
1/2 cup sour cream |
1/4 cup cooking sherry or 1/4 cup chicken broth |
2 teaspoons worcestershire sauce |
1 teaspoon lemon zest |
1/8 teaspoon white pepper |
1/2 cup fresh breadcrumb |
1/3 cup grated parmesan cheese |
1 tablespoon minced fresh flat-leaf parsley |
1 tablespoon butter, melted |
Directions:
1. Preheat oven to 375* F. Grease an 11x7x2 inch baking dish.
2. Combine shrimp, artichoke hearts, and onions in the baking dish and set aside.
3. In a large skillet, saute mushrooms and bell pepper in butter until tender. Stir in the soup, a little at a time, until smooth. Stir in sour cream, sherry, Worcestershire sauce, lemon zest, and white pepper. Cook until heated through.
4. Pour soup mixture over shrimp mixture in dish.
5. In a small bowl, combine topping ingredients. Sprinkle evenly over top of shrimp mixture.
6. Bake at 375* F for 20-25 minutes or until bubbly and top is golden brown.
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