Shrimp And Artichoke Casserole
A creamy, savory shrimp and artichoke casserole packed with rich flavors of butter, Parmesan, and sherry. Perfect for a comforting family dinner or a special gathering, this dish combines tender shrimp, tender artichokes, and mushrooms in a luscious cream sauce, topped with cheese and baked to bubbly perfection.
Ingredients
Instructions
- Preheat oven to 375°F.
- Butter an oblong baking dish.
- Melt 4 1/2 teaspoons of butter; blend in flour.
- Add milk and heavy cream; cook, stirring constantly, until thickened.
- Add salt and pepper to taste; set aside.
- In remaining 2 teaspoons of butter, sauté sliced mushrooms gently for about 5 minutes.
- Arrange artichoke hearts in a single layer on the bottom of the prepared baking dish.
- Scatter cooked large shrimp over the artichokes.
- Cover the shrimp with a layer of sautéed mushrooms.
- Stir sherry and Worcestershire sauce into the cream sauce; pour over the contents of the baking dish.
- Sprinkle with freshly grated Parmesan cheese and paprika.
- Bake for 20 to 30 minutes, or until bubbly. Alternatively, refrigerate several hours and bake for 45 minutes.
- Serve hot with rice.
Tips & Substitutions
For a richer flavor, consider adding fresh herbs like dill or parsley to the cream sauce. If you can't find artichoke hearts, substitute with canned hearts of palm. For a lighter version, you can use low-fat milk and cream. Ensure shrimp is pre-cooked to avoid overcooking during baking. This dish can also be made ahead and refrigerated before baking, making it perfect for entertaining.
Serving Suggestions
Serve this casserole hot, ideally with a side of fluffy rice to soak up the creamy sauce. A crisp green salad with a light vinaigrette pairs beautifully, balancing the richness of the dish. For an appetizer, consider serving with Dilled Shrimp Dip or Oyster Cracker Munchies to start the meal off on a seafood note.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes until heated through. For best results, cover the dish with foil to retain moisture. Avoid microwaving if possible, as it may make the shrimp rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Artichoke Casserole contains roughly 1452 calories, with 22g protein, 77g carbohydrates, and 128g fat. It is an excellent source of vitamin A (263% of the Daily Value), iron (122% of the Daily Value), and dietary fiber (121% of the Daily Value). Note that it is relatively high in sodium, at 735mg per serving (32% 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, but be sure to thaw them completely and pat them dry before adding them to the casserole. This prevents excess water from making the dish soggy. Cooked shrimp are ideal, as they will heat through quickly in the casserole.
What if I don't have dry sherry?
If you don't have dry sherry, you can substitute with white wine or a splash of lemon juice mixed with a bit of water. The goal is to add acidity and depth to the sauce without overpowering the other flavors.
Can I make this dish vegetarian?
To make a vegetarian version, you can omit the shrimp and replace it with sautéed vegetables like zucchini or bell peppers. Consider using vegetable broth in place of the cream sauce to maintain a similar texture while keeping it plant-based. Adjust seasonings to enhance the flavors.
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).