M's Shrimp & Artichoke Casserole PDF Print E-mail
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Wednesday, 22 June 2011 23:57

 Artichoke and shrimp pair very well with the mushrooms and saffron rice. C’est Se Bon!

Created by:  Missy K.

 Ingredients:

  • 2 TBS butter
  • ¼ cup olive oil
  • 1 medium white onion, chopped
  • 1 medium bell pepper, chopped
  • 1 can quartered artichokes, (tough leaves removed) chopped
  • 2 pods garlic, minced
  • ½ TBS white wine Worcestershire sauce
  • ½ TBS Worcestershire sauce
  • oz sliced fresh mushrooms, washed and drained
  • 1 package (1 2/3 cups) of saffron or yellow rice
  • 1 can cream of shrimp soup
  • oz. whipping cream
  • ½ tsp curry
  • ½ tsp lemon-pepper seasoning
  • 2 pounds medium shrimp, peeled and deveined
  • 1 TBS butter
  • 1 TBS olive oil
    Directions:
  1. Into a large skillet, sauté onion and bell pepper in butter and olive oil until wilted
  2. Add artichokes, and next 4 ingredients; continue cooking 6-7 minutes
  3. In separate pot, prepare rice according to package directions
  4. In separate skillet, sauté shrimp in butter and olive oil until pink
  5. To vegetable mix add prepared rice, shrimp, soup, cream, curry, and lemon-pepper; combine thoroughly
  6. Place ingredients into a greased casserole, covered and into a preheated 350° oven for 30 minutes

Serves 6-8

 

Last Updated on Monday, 08 August 2011 18:54