- 1 pound cooked medium shrimp, peeled and deveined
- 1 can (14 ounces) water-packed 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
- 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
- Preheat oven to 375°. Place shrimp, artichokes and onions in a greased 11x7-in. baking dish; set aside.
- In a large skillet, saute mushrooms and red pepper in butter until tender. Stir in soup, sour cream, sherry, Worcestershire sauce, lemon peel and white pepper; heat through. Pour over shrimp mixture.
- In a small bowl, combine bread crumbs, cheese, parsley and butter; sprinkle over top.
- Bake, uncovered, 20-25 minutes or until bubbly and topping is golden brown. Serve with rice if desired. Yield: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Artichoke Shrimp Bake
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"If I could've found all of the correct ingredients at the store, it would've been better."
"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."
"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."
"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."
"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."