This tasted good. I followed the recipe with the exception that I used cream of mushroom soup instead of cream of artichoke or asparagus which the store didn't carry. My husband loved it but I didn't love it enough to make it again. A bit bland.
Artichoke Shrimp Bake
Serve this dish with rice or baking powder biscuits. Try substituting asparagus cuts for the artichokes and cream of asparagus soup for the cream of shrimp.-- Jeanne Holt: Mendota Heights, Minnesota. Recipe published in Simple & Delicious November/December 2008.
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- 1 pound(s) cooked medium shrimp, peeled and deveined
- 1 14-ounce can(s) water-packed artichoke hearts, rinsed, drained and quartered
- 2/3 cup(s) frozen pearl onions, thawed
- 2 cup(s) sliced fresh mushrooms
- 1 small sweet red pepper, chopped
- 2 tablespoon(s) butter
- 1 10 3/4-ounce can(s) â¢ condensed cream of shrimp soup, undiluted
- 1/2 cup(s) sour cream
- 1/4 cup(s) sherry or chicken broth
- 2 teaspoon(s) Worchestershire sauce
- 1 teaspoon(s) grated lemon peel
- 1/8 teaspoon(s) white pepper
- 1/2 cup(s) soft bread crumbs
- 1/3 cup(s) grated Parmesan cheese
- 1 tablespoon(s) minced fresh parsley
- 1 tablespoon(s) butter, melted
- Hot cooked rice, optional
- • Place the shrimp, artichokes and onions in a greased 11-in. x 7-in. baking dish; set aside.
- • 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.
- • In a small bowl, combine the bread crumbs, cheese, parsley and butter; sprinkle over top.
- • Bake, uncovered, at 375° for 20-25 minutes or until bubbly and topping is golden brown. Serve with rice if desired.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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