Artichoke Shrimp Bake

Ingredients

• 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) • 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
• Topping:
• 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

Preparation

1. • Place the shrimp, artichokes and onions in a greased 11-in. x 7-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 the bread crumbs, cheese, parsley and butter; sprinkle over top.
4. • Bake, uncovered, at 375° for 20-25 minutes or until bubbly and topping is golden brown. Serve with rice if desired.