"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Shrimp and Artichoke Bake Recipe

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This recipe for Shrimp and Artichoke Bake, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doughty Varnedoe
Added: Monday, November 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 T. butter
2 T. all-purpose flour
1 1/2 cup half and half
1/4 cup grated Parmesan
1/4 cup sherry
1 T. Worcestershire
salt, pepper, garlic powder
2 egg yolks, lightly beaten
1 13 3/4-oz can artichoke hearts, drained and chopped
1 lb. shrimp, cleaned, peeled, and deveined
1/4 lb. fresh mushrooms
3/4 cup grated Cheddar and Montery Jack, combined
paprika, Tony's, thyme, rosemary, lemon juice, basil and white wine to taste

Directions:
Directions:
Preheat oven to 350. Melt butter in saucepan over medium heat. Blend in flour to make a paste. Add half and half all at once, stirring constantly until thickened and smooth. Add Parmesan cheese, sherry, Worcestershire, garlic powder, salt and pepper. Temper egg yolks with 2 T. of hot mixxture and add back to remaining cheese sauce. Add seasonings, lemon juice, and white wine. Set aside. Mix artichoke hearts, shrimp, and mushrooms together. Put in baking dish and pour sauce over top. Sprinkle top with grated cheese and paprika. Bake for 30 to 35 minutes. Serve with pasta.

Personal Notes:
Personal Notes:
A favorite for Sandy's birthday!

 

 

 

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