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Recipe : Entry # 8557
Angela Bradley
Recipe Title
Shrimp and Artichoke Bake
Recipe Theme
May: Shellfish and shrimp
Main Dishes
Clarke-Washington EMC
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups half and half
¼ cup grated parmesan cheese
¼ cup sherry
1 tablespoon Worcestershire sauce
1 teaspoon creole seasoning
2 egg yolks
1 13-ounce can artichokes, drained
1 pound shrimp, peeled and deveined
¼ pound mushrooms
¾ cups grated cheddar and Monterey Jack cheese
Preheat oven to 350 degrees. Melt butter in a large saucepan. Blend in flour to make a paste and add half and half. Stir until thick. Add parmesan cheese, sherry, Worcestershire sauce and creole seasoning. Cook over medium heat for 5 minutes. Temper egg yolks with 2 tablespoons of the hot mixture. Add tempered eggs to the sauce. Mix artichoke, shrimp and mushrooms in a baking dish and pour sauce over. Sprinkle top with grated cheese. Bake for 30-45 minutes. Serve over rice.