“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
- 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.
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.
Reviews for Artichoke Shrimp Bake
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review