Artichoke Shrimp Bake Food

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.

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 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.

SHRIMP FRANCESCA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
• Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.
• Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.

MARINATED SHRIMP AND ARTICHOKES

Steps:

• In large bowl, stir together vinegar, parsley, onions, oil and dressing mix with whisk. Stir in shrimp, artichoke hearts, olives, tomatoes and cheese. Cover; refrigerate at least 8 hours or up to 24 hours.
• Serve with slotted spoon. Garnish with basil leaves.

SHRIMP ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise and shrimp. Sprinkle with paprika.
• Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

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!

SHRIMP AND ARTICHOKE QUICHE

Steps:

• Heat oven to 400°F. Lightly spray 9-inch glass pie plate with cooking spray. Sprinkle shrimp and onions in pie plate.
• In small bowl, mix cheeses; sprinkle 1 cup of the cheese mixture over shrimp and onions. In medium bowl, stir Bisquick mix, eggs, milk and Cajun seasoning with fork or whisk until blended. Pour evenly over cheeses. Top with artichoke heart halves, cut sides down, and remaining 1 cup cheese mixture.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

SHRIMP WITH ARTICHOKES

Steps:

• If the artichokes are small, trim the stem to within a half inch of the base and remove the tougher outer leaves. Cut each artichoke in eighths and place in a bowl. Toss with the lemon juice and cover with water. Set aside for 15 minutes. If you are using medium-size artichokes, trim the stem flush with the base and remove all the leaves. Using a sharp knife, cut away the center choke, leaving just the fleshy bottom or heart of the artichoke. Cut each in eighths and treat with the lemon as previously described.
• Drain the artichoke pieces.
• Heat half the oil in a heavy skillet over medium heat. Add the artichokes, parsley and garlic, reduce the heat to low and cook, stirring from time to time, about 20 minutes until the artichokes are lightly browned and tender when pierced with a sharp knife.
• When the artichokes are tender, remove them from the skillet. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly. Add the remaining oil to the skillet and increase the heat to medium.
• Add the shrimp to the skillet and stir-fry a minute or two, until they turn pink. Pour in the wine. Cook, stirring, until the wine just films the bottom of the pan. Return the artichokes to the pan, stir, season to taste with salt and pepper and serve.

SHRIMP AND ARTICHOKES IN PEPPERY BUTTER SAUCE

Steps:

• Cut off artichoke stems with a serrated knife and discard. With scissors trim tips of leaves. In a large saucepan of boiling salted water cook artichokes 30 to 45 minutes, or until bottoms are tender when pierces with a knife.
• While artichokes are cooking, preheat oven to 500°F.
• Drop garlic into a food processor with motor running and mince. Turn motor off. Add lemon juice, black pepper, Worcestershire sauce, Tabasco, basil, salt, oregano, and cayenne and pulse to combine. Add butter and blend until combined well.
• Spread shrimp in 3-cup shallow baking dish large enough to hold them in one layer and sprinkle with scallions. Drop spoonfuls of butter mixture evenly over top and bake, stirring once or twice, until shrimp are cooked through, about 5 minutes.
• Invert artichokes on paper towels to drain. Divide artichokes and shrimp with sauce between soup plates and serve with crusty bread and lemon wedges.

SHRIMP AND ARTICHOKE BAKE

Steps:

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

CHICKEN WITH ARTICHOKES AND SHRIMP

Steps:

• In a large resealable plastic bag, combine the flour, salt if desired and pepper; add chicken and shake to coat., In a large skillet, cook the chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , Add the shrimp, artichokes, tomato and garlic to the skillet; cook for 4 minutes. Add the broth, basil, parsley and butter; heat through. Pour over chicken and sprinkle with cheese.

ARTICHOKE SHRIMP BAKE

Steps:

• Preheat oven to 375* F. Grease an 11x7x2 inch baking dish.
• Combine shrimp, artichoke hearts, and onions in the baking dish and set aside.
• In a large skillet, saute mushrooms and bell pepper in butter until tender. Stir in the soup, a little at a time, until smooth. Stir in sour cream, sherry, Worcestershire sauce, lemon zest, and white pepper. Cook until heated through.
• Pour soup mixture over shrimp mixture in dish.
• In a small bowl, combine topping ingredients. Sprinkle evenly over top of shrimp mixture.
• Bake at 375* F for 20-25 minutes or until bubbly and top is golden brown.