"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Shrimp and Artichokes Recipe

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This recipe for Shrimp and Artichokes, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rita Corvelli Meyers
Added: Wednesday, June 14, 2006


2 14 -1/2oz cans artichokes hearts, drained
1 lb shrimp, cooked, peeled and deveined
1/2 lb fresh mushrooms, sliced
6 Tbsp butter
4 Tbsp flour
1 1/2 cups milk
Salt & freshly ground pepper to taste
1 Tbsp. Worcestershire sauce
1/4 cup dry Sherry (not cooking Sherry)
1 oz. Parmesan cheese, grated
fresh parsley

Preheat oven to 375.
In bottom of a buttered casserole, arrange artichoke hearts. Spread shrimp over artichokes.
Saute mushrooms in 2 Tbsp of the butter for 6 minutes. Layer over shrimp.
Melt remaining 4 Tbsp of the butter in a saucepan. Whisk in flour, stirring until well blended and smooth. Pour in milk, whisking constantly until mixture has thickened. Season with salt and pepper, then add Worcestershire sauce and Sherry. Pour over casserole.
Sprinkle with cheese and paprika.
Bake at 375 for 30-40 minutes.
Serve hot, garnished with an extra sprinkling of paprika and chopped fresh parsley.
Chicken may be substituted for shrimp.

Note: It is best to put the shrimp in casserole raw, due to 30-40 minutes is way to long to cook shrimp. I usually stir the raw shrimp in at the last 15 minutes of cooking. Overcooked shrimp gets tough and tasteless.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Mom has made this recipe on occasion when Aunt Patty and Uncle Frank would visit in N.C. They both love shrimp and this recipe has a wonderful combination of flavors




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