Best 2 Shrimp And Artichoke Casserole Recipes

Indulge in a delightful culinary journey with our tantalizing Shrimp and Artichoke Casserole, a symphony of flavors and textures that will leave your taste buds singing. This delectable casserole features succulent shrimp, tender artichoke hearts, and a creamy sauce nestled in a golden-brown breadcrumb topping. Alongside this main attraction, discover a treasure trove of equally enticing recipes, including a zesty Lemon Garlic Butter Shrimp Scampi, a hearty Shrimp and Sausage Gumbo, a refreshing Shrimp Louie Salad, and a classic Shrimp Cocktail with a modern twist. Get ready to embark on a seafood extravaganza, where each dish promises an unforgettable taste experience.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP AND ARTICHOKE CASSEROLE

Shrimp and Artichoke Casserole image

This dish was served by Adlai Stevenson at a United Nations function attended by John F. Kennedy and Secretary General U. Thant in 1963!

Provided by drhousespcatcher

Categories < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

6 1/2 tablespoons butter, divided
1 lb shrimp, cooked, shelled and deveined
4 1/2 tablespoons flour
1/4 lb mushroom
3/4 cup milk
1/4 cup dry sherry
3/4 cup whipping cream
1 tablespoon Worcestershire sauce
salt and pepper
1/2-1 cup freshly grated parmesan cheese, see note
15 ounces artichoke hearts, drained or 9 ounces frozen artichoke hearts
paprika

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.

SARASOTA'S CHICKEN, ARTICHOKE AND SHRIMP CASSEROLE

Sarasota's Chicken, Artichoke and Shrimp Casserole image

This to me is a great casserole to use up leftovers.After a dinner party one night, I had some leftover chicken and shrimp, but not enough to make a dish out of each, and wanted to use them up. So, I raided the fridge and pantry and basically grabbed ingredients I thought would work well together, and this was the result. Now this was almost 20 years ago. So, I am guessing, the shrimp was frozen, chicken was probably leftover from a baked whole chicken which works fine and the mushrooms, probably button mushrooms. It is nothing difficult, but it has such a great flavor and it is easy to put together. Now to even stretch the cost of the casserole even further, I love to serve this over toasted baguettes. Using leftover chicken is a great way to empty out your fridge, and the shrimp ... today you can get frozen shrimp (extra large or large) are honestly - they are not all that bad. In FL, I just got extra large previously frozen like most, but they steamed them at the seafood counter and they were only 3.99 lb. How can you go wrong. It gets even easier with pre-sliced mushrooms from the produce section and a can of artichoke hearts. So creamy, rich, filling and easy. It does take 30-45 minutes to bake, but putting together is pretty easy. Besides, served over toasted baguettes and a simple side of fresh fruit or tomato slices make for a easy dinner.

Provided by SarasotaCook

Categories < 60 Mins

Time 45m

Yield 4-6 Individual Servings, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups cooked chicken, diced cool and dice (leftover chicken works perfect for this, you can also cook 2 chicken breasts (your preferred method)
1/2 lb shrimp, cooked and rough chopped (I prefer to use large or extra large)
2 (15 ounce) cans artichoke hearts, drained and cut in quarters (you can always used the quarters in cans, but I like to cut them myself, I feel I get more artichoke)
15 cremini mushrooms, sliced about 1 to 1 1/2 cups (white or button mushrooms will be a good substitute, however, I like the richness of the cremini mus)
1 small onion, cut in quarters and thin sliced
3 scallions, diced fine, white and green parts
1 teaspoon Worcestershire sauce
1 tablespoon butter (1/2 to saute the mushrooms and scallions, 1/2 to grease the casserole dish)
2 cups , light or 2 cups half-and-half cream
2 tablespoons butter
2 tablespoons flour
3 tablespoons sherry wine
3 tablespoons parmesan cheese
salt
pepper
1/4 teaspoon paprika

Steps:

Casserole -- Use 1/2 tablespoon to grease a 11x13" casserole dish or one similar in size or even a bit smaller. Add the cooked chicken, shrimp, and artichokes and set to the side.
Mushrooms and Sauce -- In a large saute pan, add 1/2 tablespoon butter and bring to medium heat. Add the mushrooms, onion and scallions and cook 3-4 minutes until the vegetables begin to soften.
Then in the same sauce pan, add in the butter for the sauce and melt on medium heat. Then stir in the flour mixing well to combine. Slowly add in the sherry, worcestershire sauce and the half and half or light cream whisking or stirring as you add the liquid until you get a smooth sauce. Check for seasoning, salt and pepper and bring to a light boil. Just medium to medium high heat. The sauce will naturally thicken. You want the consistency like gravy. If necessary, you can add a bit more cream if it is too thick, but it should be just about right.
Casserole -- Top the casserole with the parmesan cheese and the paprika and bake in a 350 degree oven on the middle shelf for 30-45 minutes until bubbly and golden brown. Uncovered. Remove, cover with foil and let rest 5-10 minutes before serving.
Bread -- I love to stretch the cost of the dinner out and serve this over grilled slices of baguettes. 1-2 slices per person and NO butter or olive oil required. Just brown under the boiler and top with the casserole. Makes a perfect dish.
Serve -- A nice salad is perfect with this. ENJOY!

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help the cooking process go smoothly and quickly.
Use fresh ingredients: Fresh shrimp and artichokes will give your casserole the best flavor. If you can't find fresh shrimp, frozen shrimp that has been thawed is a good substitute.
Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp will be tough and rubbery.
Use a good quality white wine: The white wine in this recipe adds a lot of flavor, so use a wine that you enjoy drinking. A dry white wine, such as a Sauvignon Blanc or Pinot Grigio, is a good choice.
Don't skimp on the cheese: The cheese in this recipe is what makes it so rich and creamy. Use a good quality cheese that melts well, such as cheddar, Gruyère, or Parmesan.
Serve the casserole immediately: This casserole is best served immediately after it is made. The shrimp will be at its best when it is hot and juicy.

Conclusion:

This shrimp and artichoke casserole is a delicious and easy-to-make dish that is perfect for any occasion. It is packed with flavor and is sure to be a hit with your family and friends. So next time you are looking for a seafood casserole to make, give this recipe a try. You won't be disappointed!

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