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Mrs Reardy's Shrimp And Artichoke Casserole

American.Gourmet's picture
Ingredients
  Unsalted butter 7 Tablespoon
  Medium shrimp 1 Pound, unshelled
  All purpose flour 4 1⁄2 Tablespoon
  Milk 3⁄4 Cup (12 tbs)
  Heavy cream 3⁄4 Cup (12 tbs)
  Freshly ground black pepper To Taste
  Fresh mushrooms 4 Ounce, sliced to make 1 1/4 cups
  Frozen artichoke hearts 9 Ounce, thawed and well drained (1 Package)
  Sherry 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)
  Paprika To Taste
  Salt To Taste
Directions

1. Preheat the oven to 375 degrees F. Assemble the mise en place trays. Grease a 2-quart casserole or baking dish with 1 tablespoon of the butter.
2. In a pan of rapidly boiling salted water, cook the shrimp for 3 minutes or until just opaque. Drain and refresh under cold running water. Peel and devein. Set aside.
3. In a medium-sized saucepan, melt 4 1/2 tablespoons of the butter over medium-high heat. Whisk in the flour until blended. Gradually whisk in the milk and cream, and cook, whisking constantly, for 3 to 4 minutes, until the sauce is thick and smooth. Season to taste with salt and pepper. Remove from the heat and set aside.
4. In a small saute pan, melt the remaining 1 1/2 tablespoons butter over medium heat. Add the mushrooms and saute for about 5 minutes, or until softened. Remove from the heat.
5. Arrange the artichokes in the bottom of the prepared casserole. Scatter the shrimp over the artichokes. Spoon the mushrooms over the shrimp and artichokes.
6. Add the sherry and Worcestershire sauce to the cream sauce. Pour over the shrimp and artichokes. Sprinkle with the Parmesan cheese and dust with paprika.
7. Bake for 30 minutes, or until golden and bubbling. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Shrimp
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
6

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