Artichoke Shrimp Bake

Photo: psfreeman

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.

Yield: 4 servings
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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) xE2x80xA2 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


  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.
August 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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