Artichoke Shrimp Bake Recipe

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 or broth, Worcestershire sauce, lemon peel and white pepper; heat through. Pour over shrimp mixture.
• In a small bowl, combine the bread crumbs, Parmesan, 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.

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