Shrimp And Artichoke Orleans
A rich and creamy shrimp and artichoke dish infused with sherry and Parmesan, perfect for seafood lovers seeking a flavorful and indulgent meal.
Ingredients
- 14 oz. can artichoke hearts ⓘ
- 1 1/2 lb. boiled shrimp, peeled and deveined ⓘ
- 1 stick butter ⓘ
- 4 1/2 Tbsp. flour
- 1 cup half and half ⓘ
- 1/2 cup half and half
- 1 tsp. salt ⓘ
- 1/2 tsp. white pepper ⓘ
- 1/4 cup dry sherry ⓘ
- 1 Tbsp. Worcestershire sauce ⓘ
- 1/4 cup freshly grated Parmesan cheese ⓘ
- 1/4 tsp. paprika ⓘ
Instructions
- Drain and chop the artichoke hearts.
- In a large skillet, melt the butter over medium heat.
- Stir in the flour and cook for 1-2 minutes to make a roux.
- Gradually whisk in the half and half, ensuring no lumps form.
- Add the cream and milk mixture, stirring constantly until the sauce thickens.
- Stir in the salt, white pepper, dry sherry, Worcestershire sauce, and paprika.
- Add the artichoke hearts and cooked shrimp to the sauce.
- Simmer for about 5 minutes until heated through.
- Sprinkle with grated Parmesan cheese before serving.
Tips & Substitutions
For a richer flavor, consider adding garlic or onion to the roux. You can substitute the shrimp with crab or even chicken for a different twist. If you're looking for a lighter version, use low-fat half and half. Make sure to whisk the mixture continuously to avoid lumps. Also, using freshly grated Parmesan cheese enhances the dish's flavor significantly.
Serving Suggestions
Serve this Shrimp and Artichoke Orleans over a bed of rice or pasta for a complete meal. It pairs beautifully with a crisp green salad or garlic bread. For a festive touch, garnish with fresh parsley or additional Parmesan cheese. This dish is also a great addition to a seafood recipes spread for gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over low heat, stirring frequently until warmed through. You can also add a splash of half and half to loosen the sauce if it has thickened too much during storage.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Artichoke Orleans contains roughly 750 calories, with 18g protein, 80g carbohydrates, and 42g fat. It is an excellent source of iron (74% of the Daily Value), dietary fiber (48% of the Daily Value), and vitamin A (48% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1159mg per serving (50% 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 instead of fresh?
Yes, you can use frozen shrimp; just ensure they are fully thawed and cooked before adding them to the dish. It's best to rinse and pat them dry to prevent excess moisture in the sauce.
What can I substitute for dry sherry?
If you don't have dry sherry on hand, you can substitute with white wine or even a splash of lemon juice for acidity. Just be mindful that the flavor will slightly differ, but the dish will still be delicious.
Is it possible to make this dish ahead of time?
Yes, you can prepare the sauce and store it separately from the shrimp and artichokes. When ready to serve, combine everything and heat through. This keeps the shrimp from becoming overcooked and rubbery.
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).