Shrimp & Artichoke Lafourche
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Thursday, 23 June 2011 00:18
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Submitted by:  John Keife

 

Ingredients:

  • 1 large onion, finely chopped
  • 4 large cloves garlic, minced
  • ¼ cup finely chopped bell pepper
  • ¼ cup olive oil
  • 1 ½ pounds raw shrimp, cleaned
  • 2 TBS cooking sherry
  • 1 20 ¾-ounce can cream of mushroom soup
  • 1 cup chicken stock
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • 1 14-ounce can artichoke hearts, drained, rinsed, tough outer leaves removed, chopped
  • ¾ cup shredded cheddar cheese
  • ½ cup Parmesan cheese
  • 2/3 cup cooked rice
  • 1 cup bread crumbs
  • Parmesan cheese for topping
  • Bread crumbs for topping

Directions:

  1. Sauté onion garlic, and green pepper in olive oil until tender
  2. Add shrimp, cover , and simmer 10-15 minutes
  3. Pour into a greased 2-quart casserole
  4. Add remaining ingredients except toppings, and mix well
  5. Top with bread crumbs and cheese; bake at 350° for 45 minutes

Serves 8-10

 

Last Updated on Thursday, 22 October 2015 16:37