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Recipe : Entry # 1650
Betty Green
Recipe Title
Seafood and Artichoke Casserole
Recipe Theme
Main Dishes
Baldwin EMC
1 14-ounce can artichokes, drained
1 pound medium shrimp, peeled and deveined, with tails removed
1 pound white backfin crabmeat, picked over for shell bits
4½ tablespoons butter
4½ tablespoons all-purpose flour

1½ cups half and half
1 tablespoon Worcestershire sauce
¼ cup dry sherry
Juice of ½ lemon
Salt and white pepper, to taste
1⁄8 teaspoon cayenne pepper
¼ cup Parmesan cheese, freshly grated
1 teaspoon paprika
Preheat oven to 375 degrees. Butter a 3-quart baking dish. To cook the shrimp, bring a pot of water to boil. Drop in shrimp and cook until they turn pink. About 3 minutes. Drain well. Arrange the artichokes in a baking dish. Spread the shrimp and crabmeat over the artichokes. In a large heavy sauce pan, melt butter over medium heat. Whisk in the flour to make a smooth paste. Cook and stir for 5 minutes. Slowly add the half and half, cooking and stirring constantly until thickened and smooth. Stir in Worcestershire sauce, sherry, lemon juice, salt, white pepper and cayenne pepper. Pour over ingredients in the baking dish. Sprinkle with cheese and paprika. Bake for 20 minutes, serve hot with rice.