Shrimp Artichoke Casserole
A creamy, savory casserole featuring tender shrimp, artichoke hearts, mushrooms, and a rich sherry and Parmesan sauce, perfect for seafood lovers and special occasions.
Ingredients
- 14 oz. artichoke hearts, drained and quartered ⓘ
- 1 1/2 lb. boiled shrimp, peeled and deveined ⓘ
- 1 stick butter ⓘ
- 1/2 lb. fresh mushrooms, sliced ⓘ
- 1/4 cup flour
- 1 cup heavy cream ⓘ
- 1/2 cup milk
- 1 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1/4 cup dry sherry ⓘ
- 1 tablespoon Worcestershire sauce ⓘ
- 1/4 cup freshly grated Parmesan cheese ⓘ
- 1/4 teaspoon paprika ⓘ
Instructions
- In the bottom of a well-greased 1 1/2-quart casserole, place artichoke hearts and cover with shrimp.
- In 1/2 stick butter, sauté the mushrooms for 6 to 8 minutes.
- Pour the mushroom mixture over the shrimp and artichokes in the casserole.
- Melt the remaining 1/2 stick butter. Add flour and cook over low heat for 3 to 5 minutes, stirring constantly.
- Gradually add heavy cream and milk, cooking until the mixture thickens.
- Add salt, pepper, dry sherry, and Worcestershire sauce to the sauce and stir until smooth.
- Pour the sauce over the casserole contents.
- Top with grated Parmesan cheese and paprika.
- Bake for 25 minutes until light brown and bubbly.
Tips & Substitutions
To enhance this dish, consider adding a squeeze of lemon juice for brightness or a pinch of cayenne for heat. If you don't have dry sherry, white wine or chicken broth can be good substitutes. For a lighter version, swap heavy cream with half-and-half or use cauliflower instead of flour for a gluten-free option.
Serving Suggestions
This Shrimp Artichoke Casserole pairs beautifully with a crisp green salad or garlic bread. For a complete meal, serve it alongside roasted vegetables or a side of Sea Slaw. A glass of chilled white wine complements the rich flavors perfectly.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and bake at 350°F (175°C) for about 15-20 minutes until heated through. Avoid microwaving as it can make the shrimp rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Artichoke Casserole contains roughly 907 calories, with 17g protein, 63g carbohydrates, and 67g fat. It is an excellent source of vitamin C (99% of the Daily Value), vitamin A (83% of the Daily Value), and protein (35% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 589mg per serving (26% 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 ensure they are thawed and drained well before adding them to the casserole. This will help maintain the desired texture and prevent excess moisture in the dish.
Can I prepare this casserole ahead of time?
Absolutely! You can assemble the casserole a day in advance and store it in the refrigerator. Just add the cheese and paprika before baking. This makes it perfect for entertaining or a busy weeknight dinner.
What other vegetables can I add to the casserole?
Feel free to add other vegetables like spinach, bell peppers, or zucchini for extra nutrition and flavor. Just sauté them along with the mushrooms for a well-rounded dish. You can also browse more seafood recipes for inspiration.
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).