Shrimp And Artichoke Casserole Recipe


Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodMain Ingredient


 Fresh shrimp/Frozen medium shrimp- 3/4 pound, defrosted1 Pound, shelled and deveined
 Butter6 Tablespoon
 Corn starch2 Tablespoon
 Milk2 Cup (32 tbs)
 Salt To Taste
 Pepper1⁄4 Teaspoon
 Worcestershire sauce1 Tablespoon
 Tabasco sauce1 Tablespoon (very small amount)
 Dry sherry1⁄4 Cup (4 tbs)
 Canned artichoke hearts/Frozen artichoke hearts- 1 pkg, cooked14 Ounce (1 can)
 Fresh mushrooms1⁄2 Pound, sliced
 Parmesan cheese1⁄4 Cup (4 tbs), grated
 Paprika To Taste
 Rice1 Cup (16 tbs), to serve

Nutrition Facts

Serving size

Calories 645 Calories from Fat 231

% Daily Value*

Total Fat 26 g40.3%

Saturated Fat 15.2 g76.1%

Trans Fat 0 g

Cholesterol 236.3 mg

Sodium 673.9 mg28.1%

Total Carbohydrates 66 g21.9%

Dietary Fiber 6.7 g26.9%

Sugars 8.4 g

Protein 38 g75%

Vitamin A 22.3% Vitamin C 26.5%

Calcium 32.9% Iron 28.2%

*Based on a 2000 Calorie diet


1. Preheat the oven to 350°F
2. Prepare shrimp
3. Melt 4 tablespoons butter in saucepan and blend in cornstarch
4. Add milk and boil for a minute
5. Add salt, pepper, Worcestershire sauce, Tabasco and sherry
8. Drain artichokes, cut in half
9. Arrange in shallow, greased casserole, Scatter shrimp over artichokes
10. Melt remaining butter, add mushrooms and saute and add to the shrimp
11. Pour white sauce over all and sprinkle with cheese and paprika
12. Bake at 350°F for 20 to 30 minutes

13. Serve over rice