Shrimp And Artichokes
A savory shrimp and artichoke casserole topped with mushrooms, creamy sauce, and Parmesan cheese, perfect for elegant dinners or entertaining guests. Rich, flavorful, and comforting.
Ingredients
Instructions
- Arrange artichoke hearts in a sprayed baking dish.
- Place shrimp over the artichokes.
- Saute the mushrooms and layer them on top of the shrimp.
- Prepare a thick cream sauce with Worcestershire sauce and dry sherry added.
- Pour the cream sauce over the assembled ingredients in the dish.
- Sprinkle Parmesan cheese on top.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a lighter version, you can substitute half-and-half for the cream sauce or use a blend of Greek yogurt and stock. Ensure the shrimp are peeled and deveined for better flavor absorption. If fresh mushrooms aren't available, canned or frozen can work in a pinch, though fresh will enhance the dish's texture. Adding a splash of lemon juice can brighten the flavors significantly.
Serving Suggestions
This dish pairs beautifully with crusty bread or a side salad for a well-rounded meal. Consider serving it alongside rice or quinoa to soak up the delicious cream sauce. For a complete seafood experience, serve with a light seafood dish like Mazie Buzzard'S Salmon Loaf as part of a themed dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use the oven at 350°F for about 15-20 minutes until warmed through. Alternatively, microwave in short intervals, stirring in between, but be cautious to avoid overcooking the shrimp.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Artichokes contains roughly 393 calories, with 24g protein, 44g carbohydrates, and 13g fat. It is an excellent source of protein (47% of the Daily Value), dietary fiber (34% of the Daily Value), and calcium (22% of the Daily Value), and a good source of vitamin D and potassium. Note that it is relatively high in sodium, at 852mg per serving (37% 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. Just make sure to thaw them completely before cooking. It's best to do this overnight in the refrigerator or under cold running water for a quicker thaw. Pat them dry to avoid excess moisture in the dish.
What can I substitute for artichokes if I can't find them?
If artichokes are unavailable, consider using canned or jarred hearts of palm or even sautéed spinach for a similar texture. Keep in mind that the flavor will differ slightly, but these substitutes can still provide a delicious base for the dish.
How can I make this dish spicier?
To add some heat, consider incorporating red pepper flakes into the cream sauce or using a spicy Worcestershire sauce. You can also serve the dish with a side of hot sauce for those who prefer to adjust the spice level to their taste.
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).