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    You are in: Home / Recipes / Shrimp Artichoke Casserole Recipe
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    Shrimp Artichoke Casserole

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 27, 2009

      I peeled my shrimp and put them in the casserole dish, then made the sauce etc. Also I used Fat Free Half and Half with no ill effects. I did cook the shrimp for the full 25 minutes and they came out perfect! We loved the mix of flavors in the sauce, and we both agreed it's a 5 star recipe all the way to the table! I served this with Jasmine rice and topped with a little of the sauce. So delicious! Thank you Duoynte, this IS a winner in my book! Made for 123 Hit Wonders Tag Game 4/09 Linda

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    • on January 19, 2006

      The dish itself tasted pretty good, but shrimp was overcooked and rubbery. Maybe using fresh, uncooked shrimp in this recipe would be much better as well as the reducing cooking time. I would recommend broiling this dish instead.

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    • on September 09, 2013

      Delicious; my shrimp was perfectly cooked! I made this as written except I added one minced garlic clove, used half & half, and used raw shrimp. Served over puffed pastry shells. Tagged for Rookie Recipe Tag Game (due September 8th).

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    • on October 22, 2011

      this was awesome , i used frozen uncooked shrimp it was fine for me but those of you that like shrimp barely cooked put them in the last 5 minutes of baking i didnt drain the artichokes just personal preference on my part used the 1/2 and 1/2 and served over spagetti ,this is very rich

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    Nutritional Facts for Shrimp Artichoke Casserole

    Serving Size: 1 (479 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 767.5
     
    Calories from Fat 462
    60%
    Total Fat 51.4 g
    79%
    Saturated Fat 30.5 g
    152%
    Cholesterol 510.9 mg
    170%
    Sodium 2631.9 mg
    109%
    Total Carbohydrate 27.1 g
    9%
    Dietary Fiber 9.4 g
    37%
    Sugars 2.8 g
    11%
    Protein 49.0 g
    98%

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