Shrimp & Artichoke Casserole PDF Print E-mail
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Thursday, 23 June 2011 00:15

1 14-ounce can artichoke hearts, drained, rinsed, tough outer leaves removed 1 ½ pounds shrimp, shelled, deveined and boiled 3 TBS butter 1 clove garlic, mashed and minced 4 green onions, sliced ¼ pound mushrooms, sliced or...

 

  • 1 14-ounce can artichoke hearts, drained, rinsed, tough outer leaves removed
  • 1 ½ pounds shrimp, shelled, deveined and boiled
  • 3 TBS butter
  • 1 clove garlic, mashed and minced
  • 4 green onions, sliced
  • ¼ pound mushrooms, sliced or 4-ounce can slice, drained
  • 1 10-ounce can cream of mushroom soup
  • ½ cup mayonnaise
  • 1 TBS Worcestershire sauce
  • 2 TBS sherry
  • ½ cup grated parmesan cheese
  • ½ tsp salt
  • ½ tsp black pepper,
  • ½ tsp paprika
  • One 10-ounc package frozen, chopped spinach, thawed and drained
  • Unseasoned bread crumbs
  • Chopped parsley
  1. Chop artichokes and place in a greased 2-quart casserole
  2. Add shrimp over top of artichokes
  3. Into a large skillet, sauté garlic, green onions and mushrooms in butter; sauté 5 minutes
  4. Add soup and next 7 ingredients combining well
  5. Add spinach, mix thoroughly
  6. Pour skillet contents over shrimp
  7. Sprinkle with additional cheese and paprika
  8. Bake for 20 minutes at 375? or until bubbly
  9. Top with bread crumbs and parsley

Serves 6

 

Last Updated on Wednesday, 06 July 2011 03:22