ARTICHOKE SHRIMP BAKE
I usually serve this dish with rice or baking powder biscuits. You can also try frozen asparagus cuts for the artichokes and cream of asparagus soup for the cream of shrimp. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 438 calories, Fat 21g fat (12g saturated fat), Cholesterol 231mg cholesterol, Sodium 1257mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 33g protein.
SHRIMP AND ARTICHOKE SOUP
This is a recipe I received while attending The New Orleans School of Cooking. It is wonderful and I have not changed a thing on it.
Provided by dhummel930
Categories Artichoke
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the artichokes.
- Combine artichokes, chicken stock, 1 cup of the green onions, salt to taste, Joe's Stuff seasoning to taste and thyme in a pot. Bring to a boil. Reduce to a simmer for about 12 minutes.
- In a skillet combine butter and flour for a light roux and slowly add to the simmering pot. Stir in heavy cream and simmer for 10 minutes.
- Add shrimp and simmer for 5 more minutes. Note: Prep time can be reduced if you purchase your uncooked shrimp already peeled and deveined.
- Serve with freshly chopped green onions and parsley for garnish.
Nutrition Facts : Calories 788.3, Fat 69, SaturatedFat 42, Cholesterol 290.1, Sodium 683.8, Carbohydrate 30, Fiber 7.3, Sugar 4.6, Protein 17.6
SHRIMP AND ARTICHOKE SOUP
This is delicious and easy to make! I got the recipe from the New Orleans School of Cooking and have made this numerous time for dinner parties. Enjoy!
Provided by Mrs.Habu
Categories Egg Free
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine artichokes, chicken broth, green onions, salt, cajun seasoning, and thyme and bring to a boil.
- Reduce to simmer for about 12 minutes.
- Combine butter and flour for a light roux and slowly add to the simmering pot.
- Slowly stir in heavy cream and simmer for 10 minutes.
- Add shrimp and simmer for 5 more minutes.
- Serve with chopped parsley for garnish.
Nutrition Facts : Calories 778.4, Fat 68.3, SaturatedFat 41.8, Cholesterol 333.2, Sodium 1746.5, Carbohydrate 24.1, Fiber 6.9, Sugar 2.2, Protein 21.7
SHRIMP SCAMPI WITH ARTICHOKES
Provided by Ellie Krieger
Categories appetizer
Time 21m
Yield 4 servings, serving size: 2 cups
Number Of Ingredients 10
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.
Nutrition Facts : Calories 285 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 215 milligrams, Sodium 540 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 32 grams
ARTICHOKE SOUP WITH SHRIMP
Provided by Molly O'Neill
Categories dinner, lunch, soups and stews, appetizer, main course
Time 40m
Yield Four servings
Number Of Ingredients 9
Steps:
- Heat 1 teaspoon of the olive oil in a medium-size saucepan over medium heat. Add the onion and garlic and cook until soft, about 4 minutes. Reserve 1 large or 2 small artichoke hearts and place the rest in the saucepan. Add the chicken broth and bring to a boil. Reduce heat slightly and simmer for 15 minutes.
- Place the mixture in a blender. Holding the top down securely with a towel, puree the soup until smooth. Place in a saucepan, season with the salt and pepper and keep warm over low heat. In a medium size skillet, heat the remaining teaspoon olive oil over medium heat. Add the shrimp and saute until cooked. Sprinkle with salt and pepper.
- Thinly slice the reserved artichoke hearts. Divide the soup among 4 bowls. Divide the sliced artichokes among the bowls, placing them in the center. Place the shrimp over the artichoke slices so they stand out of the soup slightly. Sprinkle with the parsley and serve immediately.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 11 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 1097 milligrams, Sugar 6 grams, TransFat 0 grams
PASTA WITH SHRIMP AND ARTICHOKES
Make and share this Pasta With Shrimp and Artichokes recipe from Food.com.
Provided by Barb G.
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse and drain artichokes, slice into 1/4 inch slices.
- Pat the shrimp dry and toss with 1/4 teaspoon each of salt and pepper.
- In a large sauté pan, heat olive oil over medium-high heat until sizzling.
- Add half of the shrimp and quickly brown on both sides, about 1 minute per side.
- Remove the shrimp to a bowl with a slotted spoon.
- Brown the remaining shrimp and remove to bowl.
- Decrease heat to medium-low.
- In the same pan sauté the artichoke slices, onion, garlic, lemon zest, and red pepper flakes until the artichoke slices and onion start to brown,about 10 to 12 minutes.
- Add the wine and stir gently to dislodge any browned bits from bottom of pan.
- Cook until liquid is reduced by half.
- Add the chicken broth,lemon juice,1 tablespoon of parsley, and the remaining salt and pepper.
- Bring to a boil, then simmer until slightly thickened, about 10 minutes.
- While sauce is cooking, Cook the pasta.
- Drain pasta and return to pot.
- Return shrimp to sauce just to warm through, no longer than 2 or three minutes.
- Pour sauce over pasta and simmer over low heat, stirring constantly, coating pasta with the sauce, about 2 minutes.
- Turn pasta out on to warm serving dish.
- Sprinkle with parsley and diced tomato, if desired, and serve.
Nutrition Facts : Calories 570, Fat 12.5, SaturatedFat 1.9, Cholesterol 172.8, Sodium 559.5, Carbohydrate 70.2, Fiber 6.6, Sugar 3.1, Protein 36.5
NEW ORLEANS SHRIMP AND ARTICHOKE SOUP RECIPE
Provided by ROBandSEAN
Number Of Ingredients 11
Steps:
- Combine first 5 ingredients in large saucepan, simmer for 10 minutes. Cook butter in flour until light brown; add to sauce. Stir in cream, simmer for 10 minutes. Add shrimp, simmer for 5 minutes. Garnish with parsley and green onion.
SHRIMP AND ARTICHOKE CASSEROLE
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
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.
SHRIMP WITH ARTICHOKES
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 15 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 815 milligrams, Sugar 3 grams, TransFat 0 grams
SHRIMP AND ARTICHOKE SOUP
I always start to think of soups when the leaves begin to fall and the shadows grow longer. Here's a great little seafood soup that is one of my family's favorite.
Provided by Kim Chance
Categories Other Soups
Time 50m
Number Of Ingredients 10
Steps:
- 1. Chop onion,garlic and bell pepper and saute in butter until onions begin to turn clear. Add mushroom soup and begin adding half and half until soup has a creamy texture(not too thick or not too thin). Cook on medium heat for about 10 minutes or until vegetables are tender. Add artichoke hearts salt and pepper. Cook 5 more minutes. Add shrimp and crab meat and cook 5 minutes. Serve with warm crusty bread.
- 2. This may also be tossed over your favorite pasta.
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