Best Baked Shrimp Artichoke Mozzarella Recipes

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SHRIMP AND ARTICHOKE CASSEROLE



Shrimp and Artichoke Casserole image

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

6 1/2 tablespoons butter, divided
1 lb shrimp, cooked, shelled and deveined
4 1/2 tablespoons flour
1/4 lb mushroom
3/4 cup milk
1/4 cup dry sherry
3/4 cup whipping cream
1 tablespoon Worcestershire sauce
salt and pepper
1/2-1 cup freshly grated parmesan cheese, see note
15 ounces artichoke hearts, drained or 9 ounces frozen artichoke hearts
paprika

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.

SHRIMP FRANCESCA



Shrimp Francesca image

Easy, quick, and delicious. Serves 6 to 8 as an appetizer, or 4 as a main course over buttered angel-hair pasta.

Provided by Kristen Milone

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 4

Number Of Ingredients 8

1 pound uncooked large shrimp, peeled and deveined
1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
½ cup Italian seasoned bread crumbs
1 tablespoon chopped fresh parsley
1 lemon, juiced
½ cup butter
1 ½ tablespoons minced garlic
1 tablespoon finely shredded imported Romano cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  • Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
  • Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.
  • Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.

Nutrition Facts : Calories 391.1 calories, Carbohydrate 18.2 g, Cholesterol 235.5 mg, Fat 25.2 g, Fiber 2.6 g, Protein 23.6 g, SaturatedFat 15.2 g, Sodium 940.2 mg, Sugar 0.8 g

SHRIMP ARTICHOKE DIP



Shrimp Artichoke Dip image

People never get enough of this wonderful dip. I always double the recipe to make sure everyone is happy. Serve with tortilla chips.

Provided by Kat

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Shrimp Dip Recipes

Time 35m

Yield 32

Number Of Ingredients 8

1 cup shredded Cheddar cheese
1 cup grated Parmesan cheese
1 (14 ounce) can artichoke hearts, drained
½ cup chopped green onions
½ teaspoon garlic salt
½ cup mayonnaise
1 cup cooked and peeled shrimp
paprika, for garnish

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise and shrimp. Sprinkle with paprika.
  • Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

Nutrition Facts : Calories 59.1 calories, Carbohydrate 1.2 g, Cholesterol 15.3 mg, Fat 4.7 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 1.6 g, Sodium 165.2 mg, Sugar 0.1 g

ROMANO'S MACARONI GRILL SHRIMP ARTICHOKE DIP



Romano's Macaroni Grill Shrimp Artichoke Dip image

Make and share this Romano's Macaroni Grill Shrimp Artichoke Dip recipe from Food.com.

Provided by Punky Julster

Categories     < 30 Mins

Time 30m

Yield 1 bowl

Number Of Ingredients 12

2 cups half-and-half
1 tablespoon clam juice
2 teaspoons dry white wine
3 tablespoons butter
1 shallot, finely chopped
2 tablespoons flour
4 cups rough chopped spinach
1 cup canned artichoke heart, chopped
8 large shrimp, peeled, cleaned, chopped
1/8 teaspoon cayenne pepper (more to taste)
1/8 teaspoon fresh ground black pepper
1/2 cup shredded mozzarella cheese (optional)

Steps:

  • In a large saucepan over medium heat, combine half-and-half, clam juice and white wine.
  • In a separate saucepan, melt butter.
  • Add shallots and sauté until translucent.
  • Add flour to butter mixture, stirring until flour is absorbed.
  • Cook, stirring constantly, 2-3 minutes.
  • Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps.
  • Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil.
  • Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch.
  • Remove mixture from heat, and stir in cheese, if desired.
  • Pour dip into bowl and serve hot.

Nutrition Facts : Calories 1173.2, Fat 92, SaturatedFat 56.8, Cholesterol 331.1, Sodium 1027.9, Carbohydrate 63.2, Fiber 17.7, Sugar 3.6, Protein 31.8

SHRIMP AND ARTICHOKE BAKE



Shrimp and Artichoke Bake image

Categories     Sauce     Bake     Shrimp     Artichoke

Yield serves 4

Number Of Ingredients 13

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups half-and-half
1/4 cup grated Parmesan cheese
1/4 cup sherry
1 tablespoon Worcestershire sauce
1 teaspoon House Seasoning (see page 325)
2 egg yolks, lightly beaten
One 13 3/4-ounce can artichoke hearts, drained and chopped
1 pound shrimp, cleaned, peeled, and deveined
1/4 pound fresh mushrooms
3/4 cup grated Cheddar and Monterey Jack cheese (combined)
Paprika to taste

Steps:

  • Preheat oven to 350 degrees. Melt butter in saucepan over medium heat. Blend in flour to make a paste. Add half-and-half all at once, stirring constantly until thickened and smooth. Add Parmesan cheese, sherry, Worcestershire sauce, and garlic powder, salt, and pepper. Temper egg yolks with 2 tablespoons of hot mixture and add back to remaining cheese sauce. Set aside. Mix artichoke hearts, shrimp, and mushrooms together. Put in baking dish and pour sauce over top. Sprinkle top with grated cheese and paprika. Bake for 30 to 35 minutes. Serve over rice.

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