ARTICHOKE SHRIMP BAKE
You can substitute frozen asparagus cuts for the artichoke hearts and cream of asparagus soup for cream of shrimp in my special-occasion casserole. I usually serve it with rice, but it’s also nice with fresh homemade biscuits.
—JEANNE HOLT MENDOTA HEIGHTS, MN
PREP: 20 MIN. • BAKE: 20 MIN. • MAKES: 4 SERVINGS
1 pound cooked medium shrimp, peeled and deveined
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
2/3 cup frozen pearl onions, thawed
2 cups sliced fresh mushrooms
1 small sweet red pepper, chopped
2 tablespoons butter
1 can (10 3/4 ounces) condensed cream of shrimp soup, undiluted
1/2 cup sour cream
1/4 cup sherry or chicken broth
2 teaspoons Worcestershire sauce
1 teaspoon grated lemon peel
1/8 teaspoon white pepper
TOPPING
1/2 cup soft bread crumbs
1/3 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1 tablespoon butter, melted
Hot cooked rice, optional
1. Preheat oven to 375°. Place shrimp, artichokes and onions in a greased 11x7-in. baking dish; set aside.
2. In a large skillet, saute mushrooms and red pepper in butter until tender. Stir in the soup, sour cream, sherry, Worcestershire sauce, lemon peel and white pepper; heat through. Pour over shrimp mixture.
3. In a small bowl, combine bread crumbs, cheese, parsley and butter; sprinkle over top.
4. Bake, uncovered, 20-25 minutes or until bubbly and topping is golden brown. Serve with rice if desired.