Best 5 Baked Shrimp Artichoke Mozzarella Recipes

SHRIMP SCAMPI WITH ARTICHOKES

Steps:

• Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.

ARTICHOKE SHRIMP BAKE

Steps:

• Preheat oven to 375°. Place shrimp, artichokes and onions in a greased 11x7-in. baking dish; set aside. , In a large skillet, saute mushrooms and red pepper in butter until tender. Stir in soup, sour cream, sherry, Worcestershire sauce, lemon zest and white pepper; heat through. Pour over shrimp mixture. , In a small bowl, combine bread crumbs, cheese, parsley and butter; sprinkle over top. , Bake, uncovered, 20-25 minutes or until bubbly and topping is golden brown. Serve with rice if desired.

SHRIMP AND ARTICHOKE CASSEROLE

Steps:

• NOTE the one cup may be a typo. Start with 1/2 cup to try this and work your way up. The reason I think it is a typo is 1 / was how the ingredient was written.
• Preheat oven to 375 degrees.
• Melt 4-1/2 tbsp butter in a saucepan. Stir in the flour and blend well. Gradually whisk in the milk and cream, until the mixture is thickened and smooth. Season with salt and pepper.
• Arrange artichoke hearts in buttered 12"x8"x2" baking dish. Scatter shrimp over the artichoke hearts.
• Saute the mushrooms in 2 tbsp butter. for 6 minutes. Spoon the mushrooms over the shrimp in the baking pan.
• Add the sherry and Worcestershire Sauce to the cream sauce. Pour the cream sauce over the shrimp. Sprinkle with the Parmesan cheese and paprika.
• Bake at 375 degrees for 30 minutes.

EASY BAKED ARTICHOKE RECIPE BY TASTY

Steps:

• Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
• Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
• Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
• Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
• When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
• Enjoy!

BAKED SHRIMP, ARTICHOKE & MOZZARELLA

Steps:

• Baked Artichokes, Shrimp and Mozzarella Time: 1 hour 40 minutes Juice of 1/2 lemon 5 medium artichokes 2 T evoo 4 whole garlic cloves, peeled Salt and ground black pepper 1 pound medium shrimp, peeled, cleaned, rinsed and dried 2 tablespoons butter 2 tablespoons freshly grated Parmigiano-Reggiano cheese 3/4 pound mozzarella, thinly sliced. 1. Fill a bowl with cold water and add lemon juice. Bend back outer leaves of artichokes; snap or cut off the upper tough part of each leaf. Leave tender base of each leaf attached to core. Continue to do this to expose a central cone of leaves with a pale base about 1 1/2 inches high. Pare away the rough green base and coarse outer part of stem of each artichoke. Detach stems, halve lengthwise if they are thick, and place in bowl of lemon water. Halve or quarter each artichoke. Using a small knife and spoon, remove and discard any prickly leaves and the fuzzy choke at the base of each piece. Slice artichokes as thinly as possible, and add to bowl. 2. Place oil and garlic in a large (preferably nonstick) skillet over high heat. Sauté garlic until nut-brown, then discard. Drain artichokes, rinse with two changes of water, and drain well. Add artichoke slices and stems to hot oil, and sprinkle with salt and pepper to taste. Turn to coat well with oil, cover, and reduce heat to low. Cook for 5 minutes, add 1/4 cup water and mix well. Continue cooking over low heat, mixing frequently, until tender when prodded with a fork, 30 to 45 minute