Shrimp Artichoke Casserole

READY IN: 45mins
Recipe by duonyte

This is an unashamedly indulgent dish that I got from a friend. I use half-and-half instead of heavy cream and it turns out fine. I also don't use the entire amount of butter - I "saute" the mushrooms in a bit of broth with just a tablespoon of butter. But for those of you who live dangerously, I am submitting as in the original.UPDATE: I am checking against the original to see if I made an error in posting - will update.

Top Review by Lindas Busy Kitchen

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

Ingredients Nutrition


  1. Preheat oven to 375 deg. In bottom of a well-greased 1 1/2 quart casserole, place artichoke hearts and cover with shrimp.
  2. Melt half the butter in pan and saute mushrooms 6 to 8 minutes. Pour over shrimp.
  3. Melt remaining butter; add flour and cook over low heat 3 to 5 minutes, stirring constantly. Gradually add the cream and milk, cooking until thick.
  4. Add salt, pepper, sherry and Worcestershire. Stir until smooth.
  5. Pour over casserole and top with cheese and paprika.
  6. Bake 25 minutes, until lightly browned and bubbly.
  7. Serve by itself, or stretch by serving over rice or noodles.

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