Best Shrimp Artichoke Casserole Recipes

SHRIMP AND ARTICHOKE CASSEROLE

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

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.

SARASOTA'S CHICKEN, ARTICHOKE AND SHRIMP CASSEROLE

Steps:

• Casserole -- Use 1/2 tablespoon to grease a 11x13" casserole dish or one similar in size or even a bit smaller. Add the cooked chicken, shrimp, and artichokes and set to the side.
• Mushrooms and Sauce -- In a large saute pan, add 1/2 tablespoon butter and bring to medium heat. Add the mushrooms, onion and scallions and cook 3-4 minutes until the vegetables begin to soften.
• Then in the same sauce pan, add in the butter for the sauce and melt on medium heat. Then stir in the flour mixing well to combine. Slowly add in the sherry, worcestershire sauce and the half and half or light cream whisking or stirring as you add the liquid until you get a smooth sauce. Check for seasoning, salt and pepper and bring to a light boil. Just medium to medium high heat. The sauce will naturally thicken. You want the consistency like gravy. If necessary, you can add a bit more cream if it is too thick, but it should be just about right.
• Casserole -- Top the casserole with the parmesan cheese and the paprika and bake in a 350 degree oven on the middle shelf for 30-45 minutes until bubbly and golden brown. Uncovered. Remove, cover with foil and let rest 5-10 minutes before serving.
• Bread -- I love to stretch the cost of the dinner out and serve this over grilled slices of baguettes. 1-2 slices per person and NO butter or olive oil required. Just brown under the boiler and top with the casserole. Makes a perfect dish.
• Serve -- A nice salad is perfect with this. ENJOY!

CRAB, SHRIMP, AND ARTICHOKE CASSEROLE

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.

SHRIMP ARTICHOKE CASSEROLE

Steps:

• Preheat to 375. Soak rice in pot of water and clean, researve shrimps and shells. Set aside to be used when perpairing mushrooms. Bundel shells in cheesecloth. Meanwhile, make the roux. melt 4 1/2 tbls butter in saute pan and stir into flour. When mixed , GRADUALLY add the half and half while stirring constanly. When thicked, add salt and pepper to taste. Arrange diced artichokes on first layer of casserole dish. Next layer are the shrimp and finally the sherry/butter mushrooms folded on top. Next layer on the roux after adding the sherry and worcesttershire sauce mixture. Top with cheese and a dash of paprika and bake 25 to 35 minutes. Serve over white rice and buttered egg noddles.

ARTICHOKE & SHRIMP CASSEROLE W/ A SCANDINAVIAN TWIST

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.