Best Sauteed Shrimp With Artichokes And Mushrooms Recipes

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15-MINUTE SHRIMP AND ARTICHOKE SAUTé



15-Minute Shrimp and Artichoke Sauté image

Provided by Lauren Keating

Time 15m

Number Of Ingredients 5

1 cup quinoa (rinsed)
1 package Bumble Bee SuperFresh® Lemon Shrimp with Garlic & Herbs
1 can small white beans (rinsed and drained)
1 can artichoke heart quarters (in water, drained)
2 cups baby spinach (roughly torn)

Steps:

  • Add the quinoa and 2 cups of water to a small saucepan over medium heat Bring to a simmer. Cover and cook 15 minutes, or until the water has absorbed. Fluff with a fork.
  • Meanwhile, add the frozen shrimp to a cold sauté pan. Cook over medium heat for 4 minutes, turning occasionally. Pour off any liquid and return the pan to the burner, along with the seasoned butter medallions, beans, and artichokes. Cook 2 minutes, stirring once to twice, or until the butter has melted and the shrimp are opaque. Remove the pan from the heat and stir in the spinach.
  • Serve the shrimp and artichoke sauté over the cooked quinoa.

SHRIMP SCAMPI WITH ARTICHOKES



Shrimp Scampi with Artichokes image

Provided by Ellie Krieger

Categories     appetizer

Time 21m

Yield 4 servings, serving size: 2 cups

Number Of Ingredients 10

2 tablespoons olive oil
4 large cloves garlic, minced (about 4 teaspoons)
2 medium shallots, thinly sliced (about 1/3 cup)
1 1/4 pounds large shrimp (about 20), peeled and deveined
1 (11-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

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

SAVORY SAUTEED SHRIMP AND MUSHROOMS



Savory Sauteed Shrimp and Mushrooms image

This is delicious served with black beans and yellow rice as sides. My husband just raves about this recipe which I made up one evening while looking for something other than chicken to accompany rice and beans.

Provided by Sherri Dodsworth

Categories     Cuban

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 cup butter
6 mushrooms, sliced thin
3 scallions, sliced thin,green part included
1 tomatoes, diced
1 teaspoon crushed fresh garlic
1 tablespoon fish sauce
1 fresh lemon, juice of
1/3 cup extra dry vermouth
1 lb medium shrimp, shelled & deveined
1 dash Old Bay Seasoning
fresh ground pepper

Steps:

  • Melt butter in large skillet.
  • Add mushrooms, scallions, tomato and garlic.
  • Saute over medium heat until limp.
  • Add fish sauce and lemon juice.
  • Add vermouth.
  • Add shrimp and cook until just pink, stirring constantly.
  • Sprinkle with Old Bay and ground pepper.

Nutrition Facts : Calories 689.3, Fat 50.3, SaturatedFat 30, Cholesterol 467.6, Sodium 1368.1, Carbohydrate 10.8, Fiber 2, Sugar 4, Protein 49.9

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 ARTICHOKE CASSEROLE



Shrimp Artichoke Casserole image

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

1 (14 ounce) can artichoke hearts, drained and quartered
1 1/2 lbs cooked shrimp, peeled and deveined
4 ounces butter
1/2 lb fresh mushrooms, sliced
1/4 cup flour
1 cup heavy cream
1/2 cup milk
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup dry sherry
1 tablespoon Worcestershire sauce
1/4 cup freshly grated parmesan cheese
1/4 teaspoon paprika

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 AND ARTICHOKES IN SHERRY CREAM SAUCE



Shrimp and Artichokes in Sherry Cream Sauce image

There are many versions of this dish, with slight changes in the ingredients and/or their measurements. This version is the one that I settled on, and it has never failed to please. You can serve this over rice, pasta, etc., as it is very rich.

Provided by JackieOhNo

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

6 1/2 tablespoons butter, divided
4 1/2 tablespoons flour
3/4 cup milk
3/4 cup heavy cream
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1 (14 ounce) can quartered artichoke hearts or 1 (8 ounce) package thawed frozen artichoke hearts
1 1/2 lbs large shrimp, peeled and deveined
1/2 lb fresh mushrooms, sliced
1/2 cup dry sherry
1/2 cup freshly ground parmesan cheese
1 tablespoon Worcestershire sauce
paprika

Steps:

  • Preheat oven to 375 degrees. Butter an oblong baking dish and set aside.
  • Melt 4-1/2 T. butter, then blend in flour to make a roux. Slowly add milk and cream, stirring constantly until thick. Stir in sherry and Worcestershire sauce, then add salt and pepper, to taste, and set aside.
  • In remaining 2 T. butter, saute mushrooms gently for about 5 minutes, until soft. Set aside.
  • Arrange artichoke hearts in single layer in baking dish. Scatter shrimp on top of artichokes, then cover shrimp with sautéed mushrooms. Pour cream sauce over baking dish, then sprinkle with parmesan cheese and paprika.
  • Bake 20-30 minutes until bubbly and shrimp is cooked through.

Nutrition Facts : Calories 432.8, Fat 28.6, SaturatedFat 17.1, Cholesterol 228.7, Sodium 1171.3, Carbohydrate 18.4, Fiber 6.3, Sugar 2, Protein 24.1

MUSHROOM ARTICHOKE SHRIMP SCAMPI



Mushroom Artichoke Shrimp Scampi image

A very special shrimp scampi made even more delicious with the addition of fresh sauteed mushrooms and marinated artichoke hearts. Serve over linguini or rice.

Provided by Marie

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

16 medium mushrooms
2 teaspoons minced garlic
1/2 cup butter, melted
1 lb jumbo shrimp (apprx 12-14 per lb)
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1/4 cup lemon juice
1 jar marinated artichoke hearts
2 tablespoons parsley

Steps:

  • Saute mushrooms and garlic in butter until almost done.
  • Add shrimp and saute until cooked.
  • Add rest of ingredients and heat through.
  • Serve over pasta or rice.

Nutrition Facts : Calories 346.9, Fat 25.2, SaturatedFat 15, Cholesterol 233.5, Sodium 336.6, Carbohydrate 5.5, Fiber 0.9, Sugar 1.6, Protein 25.8

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