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Shrimp Artichoke MeLee Recipe

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This recipe for Shrimp Artichoke MeLee, by , is from Sanchez Family and Friends Cookbook Volume II, 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!

Tammy Snyder


1 large onion thinly sliced
1 bunch green onions, chopped
1/2 cup fresh parsley, chopped
1 cup green and red bell peppers, chopped
1- stick margarine
4 tbsp. oil
2 lbs. medium raw shrimp, peeled
1 -101/2 oz can cream of mushroom soup
1- 4 oz can mushrooms, drained
1 tsp liquid crab boil
3/4 tsp Salt
1/2 tsp garlic powder
1/2 tsp white pepper
1- 14 oz. can quartered artichoke, drained
2 1/2 tbsp corn starch
3 tbsp lemon juice
12 oz fettucine
3/4 cup grated Parmesan
1 lemon cut into six wedges

In a large skillet, saute onions, parsely and peppers in 1/2 stick margarine and oil. Add shrimp and saute until pink, add mushroom soup, mushrooms, crab boil, salt, white pepper, and garlic powder. Mix and cook for 2-3 minutes. Add artichokes and blend. Add cornstarch to 1/4 cup cold water and blend with mixture to thicken. Cover and simmer about 15 minutes until flavors blend. Add lemon juice and heat for one minute. Cook fettuccine in salted boiling water. Drain. Add 1/2 stick margarine and 1/2 cup grated Parmesan cheese. Toss and mix well. Serve shrimp artichoke Melee over fettuccine and sprinkle with Parmesan cheese.




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