Shrimp and Artichoke Bake Recipe

Name: Shrimp and Artichoke Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/2 cups half-and-half; 1/4 cup grated Parmesan cheese; 1/4 cup sherry; 1 tablespoon Worcestershire sauce; 1 teaspoon House Seasoning (see page 325); 2 egg yolks, lightly beaten; One 13 3/4-ounce can artichoke hearts, drained and chopped; 1 pound shrimp, cleaned, peeled, and deveined; 1/4 pound fresh mushrooms; 3/4 cup grated Cheddar and Monterey Jack cheese (combined); Paprika to taste

Servings: persons

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups half-and-half
1/4 cup grated Parmesan cheese
1/4 cup sherry
1 tablespoon Worcestershire sauce
1 teaspoon House Seasoning (see page 325)
2 egg yolks, lightly beaten
One 13 3/4-ounce can artichoke hearts, drained and chopped
1 pound shrimp, cleaned, peeled, and deveined
1/4 pound fresh mushrooms
3/4 cup grated Cheddar and Monterey Jack cheese (combined)
Paprika to taste

1
Preheat oven to 350 degrees.
2
Melt butter in saucepan over medium heat.
3
Blend in flour to make a paste.
4
Add half-and-half all at once, stirring constantly until thickened and smooth.
5
Add Parmesan cheese, sherry, Worcestershire sauce, and garlic powder, salt, and pepper.
6
Temper egg yolks with 2 tablespoons of hot mixture and add back to remaining cheese sauce.
7
Set aside.
8
Mix artichoke hearts, shrimp, and mushrooms together.
9
Put in baking dish and pour sauce over top.
10
Sprinkle top with grated cheese and paprika.
11
Bake for 30 to 35 minutes.
12
Serve over rice.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons butter, 2 tablespoons all-purpose flour, 1 1/2 cups half-and-half, 1/4 cup grated Parmesan cheese, and more.

Yes, Shrimp and Artichoke Bake falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp and Artichoke Bake

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