Shrimp and Artichoke Casserole
AmericanSeafoodIntermediate40 minBy Northstar
Ingredients
Servings
4
- 14 oz canned artichoke hearts, drained and quartered
- 0.5 cup butter, divided
- 1 lb shrimp, peeled and deveined
- 8 oz fresh mushrooms, sliced
- 0.3 cup all-purpose flour
- 1 cup half-and-half
- 0.5 cup whole milk
- 3 oz Monterey Jack cheese, cubed
- 1 tsp salt
- 0.5 tsp black pepper
- 0.3 cup dry sherry
- 0.5 tsp Worcestershire sauce
- 0.5 tsp paprika
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Arrange artichoke hearts in the bottom of a 1½-quart casserole.
- 3
Melt ¼ cup butter in a skillet over medium-high heat. Sauté shrimp until pink. Remove and layer over artichokes.
- 4
Add mushrooms to remaining butter in skillet; sauté 6–8 minutes until golden. Layer over shrimp.
- 5
Melt remaining ¼ cup butter in the skillet. Whisk in flour. Gradually add half-and-half and milk, stirring until thick and smooth.
- 6
Add Monterey Jack cheese; stir until melted. Season with salt, pepper, sherry, and Worcestershire sauce.
- 7
Pour sauce over casserole; dust with paprika.
- 8
Bake uncovered 25–30 minutes until bubbly.
Tags
american