Adlai Stevenson'S Cook'S Casserole
A rich seafood casserole featuring shrimp, artichokes, and mushrooms in a creamy sherry sauce, topped with Parmesan cheese — perfect for elegant dinners or special occasions.
Ingredients
- 4 1/2 Tbsp. butter ⓘ
- 3/4 c. milk ⓘ
- salt and pepper
- 1 (No. 2) can artichoke hearts drained or 2 packets frozen, thawed and lightly cooked ⓘ
- 1 lb. shrimp cooked, shelled and deveined ⓘ
- 2 Tbsp. butter ⓘ
- 3/4 c. dry sherry wine ⓘ
- 1/4 c. grated Parmesan cheese ⓘ
- 4 1/2 Tbsp. flour ⓘ
- 3/4 c. cream ⓘ
- 1/4 lb. mushrooms sliced ⓘ
- 1 Tbsp. Worcestershire sauce ⓘ
Instructions
- Preheat oven to 375°F.
- Make a white sauce with 4 1/2 tablespoons butter, flour, milk, cream, salt, and pepper.
- Arrange drained artichoke hearts over the bottom of a buttered baking dish.
- Scatter cooked, shelled, and deveined shrimp over the artichokes.
- Cook sliced mushrooms in 2 tablespoons butter for 6 minutes and spoon over the shrimp and artichoke mixture.
- Add sherry and Worcestershire sauce to the white sauce and pour over the contents of the baking dish.
- Sprinkle with grated Parmesan cheese and paprika.
- Bake for 20 to 30 minutes until golden and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a splash of lemon juice to the white sauce. If you can't find artichoke hearts, you can substitute with sautéed spinach or cooked asparagus. For a different flavor profile, try adding a pinch of cayenne or using Gruyère cheese instead of Parmesan. This dish can also be made with crab meat for a delightful twist, similar to Crab Meat Casserole Supreme.
Serving Suggestions
This casserole is best served hot and pairs beautifully with a fresh green salad or crusty bread to soak up the sauce. A light white wine, such as Sauvignon Blanc, complements the dish perfectly. For a complete meal, consider serving alongside Marinated Baked Fish for a delightful seafood feast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F until warmed through, about 15-20 minutes. If you prefer, you can also microwave individual portions for quicker reheating, but be sure to cover them to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Adlai Stevenson'S Cook'S Casserole contains roughly 794 calories, with 19g protein, 61g carbohydrates, and 55g fat. It is an excellent source of vitamin D (152% of the Daily Value), vitamin A (54% of the Daily Value), and iron (51% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2193mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used in this recipe. Just ensure they are fully thawed and cooked before adding them to the casserole. This will save time and still provide a delicious flavor. If using raw shrimp, adjust the cooking time accordingly.
What can I substitute for dry sherry?
If you don't have dry sherry on hand, you can substitute it with white wine or even chicken broth for a non-alcoholic option. The sherry adds depth of flavor, so choose a substitute that complements seafood well.
How can I make this dish vegetarian?
To make this casserole vegetarian, simply omit the shrimp and add more vegetables like bell peppers, zucchini, or even chickpeas for protein. Adjust the cooking time as needed and enhance the flavor with additional spices and herbs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).