Ingredients
- 1 pound(s) cooked medium shrimp, peeled and deveined
- 1 14-ounce can(s) water-packed artichoke hearts, rinsed, drained and quartered
- 2/3 cup(s) frozen pearl onions, thawed
- 2 cup(s) sliced fresh mushrooms
- 1 small sweet red pepper, chopped
- 2 tablespoon(s) butter
- 1 10 3/4-ounce can(s) ⢠condensed cream of shrimp soup, undiluted
- 1/2 cup(s) sour cream
- 1/4 cup(s) sherry or chicken broth
- 2 teaspoon(s) Worchestershire sauce
- 1 teaspoon(s) grated lemon peel
- 1/8 teaspoon(s) white pepper
- Topping:
- 1/2 cup(s) soft bread crumbs
- 1/3 cup(s) grated Parmesan cheese
- 1 tablespoon(s) minced fresh parsley
- 1 tablespoon(s) butter, melted
- Hot cooked rice, optional
Description
Try This Artichoke Shrimp Bake Recipe From A Member Of The MyRecipes Community
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