Artichoke Shrimp Bake Recipe

Artichoke Shrimp Bake RecipePhoto by: Taste of Home Artichoke Shrimp Bake Recipe Rating 4

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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

Healthy Cooking

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Reviews for Artichoke Shrimp Bake (7)

Artichoke Shrimp Bake Recipe

Artichoke Shrimp Bake

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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.


Reviewed on Apr. 05, 2010 by burgers76

i wouldn't make this recipe--3 times too much sodium. you should be ashamed putting in your website.


Reviewed on Nov. 14, 2008 by pmackey

I loved this and so did my husband. I only used 8oz of lg shrimp and chopped onions and thought it turned out wonderful.

 
 
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