"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp Casserole Recipe

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Shrimp Casserole image
Laura Hobbs & Grace Jackson

 

This recipe for Shrimp Casserole, by , is from The Flaherty Family And Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim and Laura Hobbs
Added: Saturday, July 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can artichokes, drained.
2 lbs boiled shrimp.
2 tbsp butter.
1 clove garlic, chopped.
4 green onions.
1/4 lb fresh mushrooms.
1 can cream of mushroom soup.
1/4 cup mayonnaise.
1 tbsp worchestershire sauce.
1 tbsp dry sherry.
1/2 cup grated Parmesan cheese (generous 1/2 cup).
1 10 ox chopped frozen spinach, drained.
Bread crumbs.
Salt, pepper and paprika.
1 tbsp

Directions:
Directions:
Place artichokes in a 2 quart casserole dish. Add shrimp. Saute garlic, onions, and mushrooms in butter. Add soup, mayonnaise, worchestershire, Sherry, most of the cheese and pepper. Add drained spinach. Pour mixture over shrimp sprinkle with the rest of the cheese and paprika. May top with bread crumbs. Bake at 375 for 20 minutes.

 

 

 

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