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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Shrimp, Artichoke Heart and Fontina Delight Recipe

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This recipe for Shrimp, Artichoke Heart and Fontina Delight is from Murphy Women in the Kitchen Cookbook, 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 cup butter, room temp.
1/2 bunch fresh parsley, stemmed and minced
1/4 tsp each minced fresh basil, thyme and oregano
1 small garlic clove, minced
salt and freshly ground pepper
1 1/2 lbs. medium shrimp, peeled and deveined
2 14 oz. cans artichoke hearts, drained, quartered
1 lbs. Fontina Cheese, grated
Toast Triangles
Directions:
Directions:
Preheat oven to 350 degrees. Blend butter, parsley, herbs, salt and pepper in medium bowl. Melt half of butter mixture in heavy large skillet over medium-high heat. Add shrimp and saute 1 minute. Spoon evenly into 6 small shallow baking dishes. Divide artichoke hearts among dishes. Dot with remaining butter. Sprinkle each with cheese. Bake until cheese is melted and shrimp are cooked through, about 10 minutes. Serve immediately with toast triangles.
Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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