Shrimp And Vegetable Casserole Recipe

Name: Shrimp And Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs shrimp, steamed and cleaned; 1 lb fresh asparagus, lightly steamed; 1 (14 ounce) can artichoke hearts, drained and quartered; 1 lb fresh mushrooms, sliced or (4 ounce) can mushrooms, drained; 6 tablespoons butter, divided; 4 1/2 tablespoons flour; 3/4 cup whipping cream; 3/4 cup milk; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon cayenne pepper; 1/4 cup dry sherry (not cooking sherry); 1 tablespoon Worcestershire sauce; 1/4 cup grated parmesan cheese

Servings: persons

1 1/2 lbs shrimp, steamed and cleaned
1 lb fresh asparagus, lightly steamed
1 (14 ounce) can artichoke hearts, drained and quartered
1 lb fresh mushrooms, sliced or (4 ounce) can mushrooms, drained
6 tablespoons butter, divided
4 1/2 tablespoons flour
3/4 cup whipping cream
3/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/4 cup dry sherry (not cooking sherry)
1 tablespoon Worcestershire sauce
1/4 cup grated parmesan cheese

1
Preheat over to 375 degrees.
2
Using a 2-quart casserole, layer first the asparagus, then artichokes and finally the shrimp.
3
Saute the mushrooms in 2 tablespoons of butter and arrange over the shrimp.
4
Melt the remaining 4 tablespoons of butter in a saucepan over medium heat, stirring in the flour, and cook for 2 minutes.
5
Slowly add the whipping cream and milk, stirring constantly.
6
When the sauce is thick and smooth, add the salt and peppers.
7
Stir in the Worcestershire and sherry.
8
Pour the sauce over the casserole and sprinkle with the parmesan cheese.
9
Bake for 20 minutes.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 1/2 lbs shrimp, steamed and cleaned, 1 lb fresh asparagus, lightly steamed, 1 (14 ounce) can artichoke hearts, drained and quartered, 1 lb fresh mushrooms, sliced or (4 ounce) can mushrooms, drained, and more.

Yes, Shrimp And Vegetable Casserole 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.

That's it — enjoy your meal!

Shrimp And Vegetable Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions