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Artichoke Shrimp Bake Recipe

Artichoke Shrimp Bake Recipe photo by Taste of Home

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“I usually serve this dish with rice or baking powder biscuits. You can also try frozen asparagus cuts for the artichokes and cream of asparagus soup for the cream of shrimp.” Jeanne Holt - Mendota Heights, Minnesota

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Artichoke Shrimp Bake Recipe

Prep: 20 min. Bake: 20 min.

Yield: 4 Servings

20 20 40

Ingredients

1 pound cooked medium shrimp, peeled and deveined
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed, drained and quartered
2/3 cup frozen pearl onions, thawed
2 cups sliced fresh mushrooms
1 small sweet red pepper, chopped
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1/2 cup sour cream
1/4 cup sherry or chicken broth
2 teaspoons Worcestershire sauce
1 teaspoon grated lemon peel
1/8 teaspoon white pepper
TOPPING:
1/2 cup soft bread crumbs
1/3 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1 tablespoon butter, melted
Hot cooked rice, optional

Directions

Place the shrimp, artichokes and onions in a greased 11-in. x 7-in. baking dish; set aside.
In a large skillet, saute mushrooms and red pepper in butter until tender. Stir in the soup, sour cream, sherry, Worcestershire sauce, lemon peel and white pepper; heat through. Pour over shrimp mixture.
In a small bowl, combine the bread crumbs, cheese, parsley and butter; sprinkle over top.
Bake, uncovered, at 375° for 20-25 minutes or until bubbly and topping is golden brown. Serve with rice if desired. Yield: 4 servings.

Nutritional Facts 1-1/2 cups (calculated without rice) equals 438 calories, 21 g fat (12 g saturated fat), 231 mg cholesterol, 1,257 mg sodium, 25 g carbohydrate, 1 g fiber, 33 g protein.

Originally published as Artichoke Shrimp Bake in Simple & Delicious November/December 2008, p19

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Artichoke Shrimp Bake

Artichoke Shrimp Bake

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(1-9) of 9 reviews

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Reviewed on Mar. 18, 2013 by SKTilley

If I could've found all of the correct ingredients at the store, it would've been better.

Reviewed on Apr. 25, 2012 by 4food79

Good flavor. I used low-fat sour cream and panko crumbs instead of soft bread crumbs. Loved the crunch. I used the Cream of Shrimp soup - might cut that to half a can next time.

Reviewed on Nov. 29, 2011 by Hoagie J

I made this for overnight guests on Black Friday for lunch. Turned out excellent, although I did add minced garlic. Burgers76, no one should be "ashamed" about anything. Modify the [expletive] recipe if you don't like it but quit the Food Police mentality.

Reviewed on Nov. 14, 2011 by s_pants

This was good, but not as much flavor as I was expecting. Seemed like it was missing something...if I made it again, I would saute some garlic with the mushroom and red pepper.

Reviewed on Jun. 01, 2011 by barb347444

Fabulous! And to burger:Many of us are great cooks and know how to alter a recipe to lower sodium if we want to. Lowering your sodium intake would be your job not the job of this site.

Thanks Taste of Home for all the wonderful recipes.

Reviewed on Mar. 09, 2011 by scrapo

This was very yummy! Was not aware though of the sodium content when I made it though...tis very high. Def. not an every week meal. To help cut down on sodium I would reccomend using Healthy Request Campbells Condensed Cream of Chix

Reviewed on Apr. 20, 2010 by cld2195

Great recipe! I used chopped onions, lean sour cream, olive oil instead of butter, and Madeira for the sherry. Very flavorful.