- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 266.5
- Total Fat: 6.5 g
- Cholesterol: 178.1 mg
- Sodium: 444.0 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 6.3 g
- Protein: 28.1 g
Shrimp and Artichoke CasseroleSubmitted by: LCHADBOURNE
IntroductionYummy and easy casserole for weeknight dinner Yummy and easy casserole for weeknight dinner
12 oz of shrimp, cooked and cleaned
18 oz of artichoke hearts, quartered (I used 2 cans because I didn't haveaccess to frozen)
2 cups sliced mushrooms
8 oz can sliced waterchestnuts
1 tsp garlic
1/4 cup diced onion
4 Tbs butter
1 1/4 cups skim milk
2 Tbs dry sherry
1 tsp worchestershire sauce
salt and pepper to taste
1/4 cup grated parmesan cheese
sprinkle of paprika
Lightly spray a 3 quart casserole dish with nonstick spray.
If using canned artichokes, drain all liquid and layer in bottom of casserole dish. If using frozen, prepare as directed, then layer.
Layer cooked shrimp over the artichokes (I used thawed precooked salad shrimp)
In a small sauce pan over medium heat, melt 2 Tbs of butter. Saute the mushrooms, onions and garlic until the mushrooms and onions are soft. Pour mixture over the shrimp.
Layer the drained waterchestnuts.
In the same small sauce pan, melt the remaining 2 Tbs of butter. Add the 2 Tbs of flour and wisk for 1 minute. Add the milk all at once while wisking. Cook until thickened and bubbly then cook for one minute more. Add the dry sherry, worchestershire sauce and salt and pepper to taste. Pour mixture over the waterchestnuts.
Sprinkle the top with the parmesan cheese and paprika. Bake for 20 to 25 minutes. Makes 4 servings.
Serving Size: makes 4 good dinner sized servings
Number of Servings: 4
Recipe submitted by SparkPeople user LCHADBOURNE.