Casserole Recipes
Shrimp Artichoke Casserole
Yield: 6 servings
Ingredients
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 1/2 cup (1 stick) butter, divided
- 1 pound headless shrimp, peeled
- 8 ounces fresh mushrooms, sliced, or 1 (8 ounce) can mushroom pieces
- 1/4 cup all-purpose flour
- 1 cup Half-and-Half
- 1/2 cup milk
- 3 ounces Monterey Jack cheese, cubed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup dry sherry
- 1/2 teaspoon Worcestershire sauce
- Paprika
Instructions
- Place artichoke hearts in bottom of a 1 1/2 quart casserole.
- In a skillet, melt 1/4 cup butter and sauté shrimp until done. Remove with slotted spoon and layer over artichoke hearts.
- Add sliced mushrooms to butter and sauté for 6 to 8 minutes. Again remove with slotted spoon and place over shrimp.
- Melt remaining 1/4 cup butter in skillet. Add flour, stirring constantly. Gradually add Half-and-Half and milk, cooking until thick. Add Monterey Jack cheese and stir until cheese is melted.
- Add salt, pepper, sherry and Worcestershire sauce and stir until smooth. Pour over casserole and sprinkle with paprika.
- Bake uncovered in a 350 degrees F oven for 25 to 30 minutes until bubbly.