Shrimp and Artichokes in Sherry Cream Sauce
"There are many versions of this dish, with slight changes in the ingredients and/or their measurements. This version is the one that I settled on, and it has never failed to please. You can serve this over rice, pasta, etc., as it is very rich."
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 6 1⁄2 tablespoons butter, divided
- 4 1⁄2 tablespoons flour
- 3⁄4 cup milk
- 3⁄4 cup heavy cream
- 1⁄2 teaspoon salt (or to taste)
- 1⁄2 teaspoon pepper (or to taste)
- 1 (14 ounce) can quartered artichoke hearts or (8 ounce) package thawed frozen artichoke hearts
- 1 1⁄2 lbs large shrimp, peeled and deveined
- 1⁄2 lb fresh mushrooms, sliced
- 1⁄2 cup dry sherry
- 1⁄2 cup freshly ground parmesan cheese
- 1 tablespoon Worcestershire sauce
- paprika
directions
- Preheat oven to 375 degrees. Butter an oblong baking dish and set aside.
- Melt 4-1/2 T. butter, then blend in flour to make a roux. Slowly add milk and cream, stirring constantly until thick. Stir in sherry and Worcestershire sauce, then add salt and pepper, to taste, and set aside.
- In remaining 2 T. butter, saute mushrooms gently for about 5 minutes, until soft. Set aside.
- Arrange artichoke hearts in single layer in baking dish. Scatter shrimp on top of artichokes, then cover shrimp with sautéed mushrooms. Pour cream sauce over baking dish, then sprinkle with parmesan cheese and paprika.
- Bake 20-30 minutes until bubbly and shrimp is cooked through.
Questions & Replies
-
Can you make shrimp and artichoke in sherry cream sauce day ahead?
Reviews
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
