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Shrimp and Artichoke Casserole 2 Recipe

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This recipe for Shrimp and Artichoke Casserole 2 is from Mrs. Parsley Remembered: Inspired by Laurette Rosenstrauch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 stick butter
1/4 cup flour
1/3 cup white onion grated
1/4 cup green onions chopped
1/8 cup parsley, chopped
1cup heavy cream
1/2 cup dry white wine
1 1/4 teaspoons salt
1/4 teaspoon white pepper
1/3 teaspoon Cayenne pepper
1 1/2 ounces Swiss cheese, minced
1 tablespoon lemon juice
1 can artichoke hearts, halved and quartered
1 1/2 pounds boiled and peeled shrimp
1/4 pound fresh mushrooms, sliced thickly
1 1/2 tablespoons Romano cheese
Directions:
Directions:
Mix together in a large Pyrex bowl the shrimp, artichoke hearts and mushrooms.

Melt butter, stir in flour, add onions. Cook for a few minutes.
Stir in parsley, gradually add cream, allow to heat.
Add wine, seasonings and bring to a simmer.
Add Swiss cheese, stir, cover.
Turn off and allow to cool. Add lemon juice.

Pour the sauce over the shrimp and vegetables and sprinkle with the Romano cheese.
Bake at 350 degrees for 30-40 minutes until brown on top.

Serve over rice.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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