CRAB, SHRIMP, AND ARTICHOKE CASSEROLE

Crab, Shrimp, and Artichoke Casserole image

Provided by @MakeItYours

Number Of Ingredients 18

1 pound fresh large shrimp, peeled and deveined
1 teaspoon lemon zest, divided
2 tablespoons fresh lemon juice, divided
½ teaspoon salt, plus more to taste
Ground black pepper
1 pound jumbo lump crabmeat, picked free of shells
1 (9-ounce) package frozen artichoke hearts, thawed and drained
¼ cup butter
1½ teaspoons minced garlic
¼ teaspoon cayenne pepper
2 cups fresh bread crumbs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh lemon thyme (see note)
1 tablespoon chopped fresh lemon basil (see note)
½ bunch green onions, finely chopped
1½ cups half-and-half
¼ cup fresh grated Parmigiano-Reggiano cheese

Steps:

Preheat oven to 350º. Spray a 1½-quart baking dish with nonstick cooking spray. In a medium bowl, combine shrimp, ½ teaspoon lemon zest, 1 tablespoon lemon juice, and salt and pepper to taste. In a separate bowl, combine crabmeat, remaining ½ teaspoon lemon zest, remaining 1 tablespoon lemon juice, and salt and pepper to taste. Pat artichoke hearts with paper towels to remove excess moisture, and cut in half lengthwise. In a large skillet, melt butter over medium heat. Add garlic, ½ teaspoon salt, and cayenne. Cook, stirring constantly, for 1 minute. Add bread crumbs; cook, stirring frequently, until lightly browned, 3 to 4 minutes. Remove from heat, and stir in parsley, chives, lemon thyme, and lemon basil. In prepared baking dish, layer half of shrimp, half of crabmeat, half of green onion, half of artichokes, and half of bread crumb mixture; repeat layers. Pour half-and-half evenly over bread crumbs, and sprinkle with cheese. Bake until lightly browned, 35 to 45 minutes.