SHRIMP AND ARTICHOKE CASSEROLE
This dish was served by Adlai Stevenson at a United Nations function attended by John F. Kennedy and Secretary General U. Thant in 1963!
Provided by drhousespcatcher
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- NOTE the one cup may be a typo. Start with 1/2 cup to try this and work your way up. The reason I think it is a typo is 1 / was how the ingredient was written.
- Preheat oven to 375 degrees.
- Melt 4-1/2 tbsp butter in a saucepan. Stir in the flour and blend well. Gradually whisk in the milk and cream, until the mixture is thickened and smooth. Season with salt and pepper.
- Arrange artichoke hearts in buttered 12"x8"x2" baking dish. Scatter shrimp over the artichoke hearts.
- Saute the mushrooms in 2 tbsp butter. for 6 minutes. Spoon the mushrooms over the shrimp in the baking pan.
- Add the sherry and Worcestershire Sauce to the cream sauce. Pour the cream sauce over the shrimp. Sprinkle with the Parmesan cheese and paprika.
- Bake at 375 degrees for 30 minutes.
ARTICHOKE SHRIMP BAKE
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
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- 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 zest 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.
Nutrition Facts : Calories 438 calories, Fat 21g fat (12g saturated fat), Cholesterol 231mg cholesterol, Sodium 1257mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 33g protein.
ARTICHOKE & SHRIMP CASSEROLE W/ A SCANDINAVIAN TWIST
Dill is very popular in Scandinavia. My family really liked this. DH described it as "comforting and all the flavors go together great!" Posted for ZWT6.
Provided by kellychris
Categories Cheese
Time 30m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350*.
- Cook linguine. Drain.
- Mix cream cheese, green onions, dill, lemon juice, worcestershire sauce,& artichoke hearts.
- Add enough milk needed to make a sauce.
- Mix linguine, shrimp, and sauce together in an 11x7 pan.
- Cover and bake for 20 minutes.
STUFFED ARTICHOKES WITH SHRIMP
Steps:
- Trim the sharp ends of each artichoke with scissors, and place in a large pot. Combine the artichokes with the lemon juice, olive oil, salt, and fill pot with enough water to cover the artichokes. Boil for 40 minutes or until tender. Remove artichokes from pot and let cool.
- Once artichokes have cooled, scoop out the centers with a spoon, to remove the choke.
- To prepare the sauce, combine mayonnaise, lemon juice, honey and mustard in a small bowl and mix well until smooth.
- Mix the shrimp with 3 tablespoons of the sauce and add the paprika and saffron.
- To serve, fill each artichoke with the remaining sauce. Garnish each artichoke by filling each leaf with a shrimp. Place on a large platter and serve with cherry tomatoes.
SHRIMP SCAMPI WITH ARTICHOKES
Provided by Ellie Krieger
Categories appetizer
Time 21m
Yield 4 servings, serving size: 2 cups
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.
Nutrition Facts : Calories 285 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 215 milligrams, Sodium 540 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 32 grams
SHRIMP ARTICHOKE CASSEROLE
This is an unashamedly indulgent dish that I got from a friend. I use half-and-half instead of heavy cream and it turns out fine. I also don't use the entire amount of butter - I "saute" the mushrooms in a bit of broth with just a tablespoon of butter. But for those of you who live dangerously, I am submitting as in the original.UPDATE: I am checking against the original to see if I made an error in posting - will update.
Provided by duonyte
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 deg. In bottom of a well-greased 1 1/2 quart casserole, place artichoke hearts and cover with shrimp.
- Melt half the butter in pan and saute mushrooms 6 to 8 minutes. Pour over shrimp.
- Melt remaining butter; add flour and cook over low heat 3 to 5 minutes, stirring constantly. Gradually add the cream and milk, cooking until thick.
- Add salt, pepper, sherry and Worcestershire. Stir until smooth.
- Pour over casserole and top with cheese and paprika.
- Bake 25 minutes, until lightly browned and bubbly.
- Serve by itself, or stretch by serving over rice or noodles.
SHRIMP WITH ARTICHOKES
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- If the artichokes are small, trim the stem to within a half inch of the base and remove the tougher outer leaves. Cut each artichoke in eighths and place in a bowl. Toss with the lemon juice and cover with water. Set aside for 15 minutes. If you are using medium-size artichokes, trim the stem flush with the base and remove all the leaves. Using a sharp knife, cut away the center choke, leaving just the fleshy bottom or heart of the artichoke. Cut each in eighths and treat with the lemon as previously described.
- Drain the artichoke pieces.
- Heat half the oil in a heavy skillet over medium heat. Add the artichokes, parsley and garlic, reduce the heat to low and cook, stirring from time to time, about 20 minutes until the artichokes are lightly browned and tender when pierced with a sharp knife.
- When the artichokes are tender, remove them from the skillet. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly. Add the remaining oil to the skillet and increase the heat to medium.
- Add the shrimp to the skillet and stir-fry a minute or two, until they turn pink. Pour in the wine. Cook, stirring, until the wine just films the bottom of the pan. Return the artichokes to the pan, stir, season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 15 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 815 milligrams, Sugar 3 grams, TransFat 0 grams
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Artichoke Shrimp Casserole with a Scandinavian Twist Recipe
If you're looking for a new twist on a classic casserole, this artichoke shrimp casserole with a Scandinavian twist is sure to please. The combination of hearty artichokes and tender, juicy shrimp is made even more flavorful by the addition of caraway seeds and dill. This dish is perfect for dinner parties or cozy nights in.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 can artichoke hearts, drained and chopped
- 1 cup sour cream
- 1 cup mayonnaise
- 1 tbsp caraway seeds
- 2 tbsp fresh dill, chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/2 cup breadcrumbs
- 1/4 cup butter, melted
Directions
- Preheat your oven to 375°F.
- In a large mixing bowl, combine the sour cream, mayonnaise, caraway seeds, dill, garlic powder, onion powder, and black pepper. Mix well.
- Add the chopped artichoke hearts and stir to combine.
- Gently fold in the shrimp until they are coated with the mixture.
- Transfer the mixture to a large casserole dish.
- Combine the breadcrumbs and melted butter in a small mixing bowl, and then sprinkle the mixture over the shrimp and artichoke mixture in the casserole dish.
- Bake for 25-30 minutes or until the casserole is hot and bubbly and the breadcrumbs are golden brown.
- Remove from the oven and let the casserole cool for a few minutes before serving.
- Garnish with additional fresh dill if desired.
Why Choose This Recipe?
This artichoke shrimp casserole with a Scandinavian twist is a unique recipe that combines traditional artichoke casserole flavors with a Nordic flair. The caraway seeds and dill add a distinct Scandinavian flavor that's both complex and comforting. The tender, juicy shrimp pairs perfectly with the hearty artichoke hearts, making for a well-balanced and filling meal.
This casserole is also incredibly easy to make, with just a few simple steps involved. It's a great choice for those who are short on time or want to make a quick and delicious meal for their family or guests.
Furthermore, the combination of sour cream and mayonnaise in the mixture gives the casserole a creamy, satisfying texture that's both rich and tangy. The breadcrumbs on top also add a nice crunch, making the dish feel more substantial and filling. Overall, this casserole is a wonderful way to elevate your usual dinner routine, and it's sure to impress your friends and family with its unique and flavorful twist.
Valuable Tips for Making Artichoke Shrimp Casserole with a Scandinavian Twist
If you are looking for a flavorful and unique casserole dish, you cannot go wrong with Artichoke Shrimp Casserole with a Scandinavian twist. This dish is packed with savory flavors that will tantalize your taste buds. The artichokes bring a distinct flavor that complements the shrimp and other ingredients in the dish. With a few twists to the traditional recipe, you can create a unique and delicious meal that will impress your family and friends.Ingredients
Before diving into the valuable tips for making this dish, let us first take a look at what you will need to make it. Here are the ingredients you need:- 1 can (14 ounces) of artichoke hearts, drained and chopped
- 1 cup of uncooked rice
- 1 1/2 cups of chicken broth
- 1 can of cream of mushroom soup
- 1/2 cup of white wine
- 1/2 cup of mayonnaise
- 1/4 teaspoon of smoked paprika
- 1/4 teaspoon of thyme
- 1/4 teaspoon of dill
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 pound of medium-sized raw shrimp, peeled and deveined
- 1/2 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of sliced almonds
- 2 tablespoons of butter, melted