Shrimp Artichoke Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This is an unashamedly indulgent dish that I got from a friend. I use half-and-half instead of heavy cream and it turns out fine. I also don't use the entire amount of butter - I saute the mushrooms in a bit of broth with just a tablespoon of butter. But for those of you who live dangerously, I am submitting as in the original.UPDATE: I am checking against the original to see if I made an error in posting - will update. 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:
1. Preheat oven to 375 deg. In bottom of a well-greased 1 1/2 quart casserole, place artichoke hearts and cover with shrimp.
2. Melt half the butter in pan and saute mushrooms 6 to 8 minutes. Pour over shrimp.
3. 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.
4. Add salt, pepper, sherry and Worcestershire. Stir until smooth.
5. Pour over casserole and top with cheese and paprika.
6. Bake 25 minutes, until lightly browned and bubbly.
7. Serve by itself, or stretch by serving over rice or noodles.
|
|