Artichoke Shrimp Bake

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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