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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Shrimp and Artichoke Casserole Recipe

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This recipe for Shrimp and Artichoke Casserole 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 stick margarine (not butter)
½ cup flour
¼ cup white onion grated
½ cup green onions chopped
1/8 cup parsley, chopped
2 cups heavy cream
1 cup dry white wine
2 ½ teaspoons salt
½ teaspoon white pepper
¼ teaspoon Cayenne pepper
2 ¼ ounces Swiss cheese, minced
2 tablespoons lemon juice
2 cans artichoke hearts, halved and quartered
3 pounds boiled and peeled shrimp
½ pound fresh mushrooms, sliced thickly
3 tablespoons Romano cheese
Directions:
Directions:
Melt margarine, 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. Layer (or mix together) in a large Pyrex bowl the shrimp, artichoke hearts and mushrooms. 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:
8 to 10
Personal Notes:
Personal Notes:
Butter instead of margarine, 1/4 parsley, 1 1/2 cup white wine plus 1/2 to 1 cup chicken broth, 1 teaspoon salt and 8 ounces shredded Swiss cheese

 

 

 

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