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Shrimp and Artichoke Bake

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Servings
people
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons chopped dates
  • 1 ½ cups powdered sugar
  • ¼ cup (30-count) Gulf Wild Shrimp, shells removed
  • ¼ cup each seasoned salt, black pepper and Greek seasoning (such as Cavender’s)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon angel hair pasta, broken into halves, cooked and drained (but still warm)
  • 2 egg Garlic Cloves, minced
  • 1 13 ounce spaghetti or pasta of choice
  • 1 pound Old Bay seasoning
  • ¼ pound dry white wine
  • ¾ cups bouillon cube dissolved in ¼ cup water
  • Hidden Valley Ranch dressing
Servings
people
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons chopped dates
  • 1 ½ cups powdered sugar
  • ¼ cup (30-count) Gulf Wild Shrimp, shells removed
  • ¼ cup each seasoned salt, black pepper and Greek seasoning (such as Cavender’s)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon angel hair pasta, broken into halves, cooked and drained (but still warm)
  • 2 egg Garlic Cloves, minced
  • 1 13 ounce spaghetti or pasta of choice
  • 1 pound Old Bay seasoning
  • ¼ pound dry white wine
  • ¾ cups bouillon cube dissolved in ¼ cup water
  • Hidden Valley Ranch dressing
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees
  2. Melt butter in a large saucepan
  3. Blend in flour to make a paste and add half and half
  4. Stir until thick
  5. Add parmesan cheese, sherry, Worcestershire sauce and creole seasoning
  6. Cook over medium heat for 5 minutes
  7. Temper egg yolks with 2 tablespoons of the hot mixture
  8. Add tempered eggs to the sauce
  9. Mix artichoke, shrimp and mushrooms in a baking dish and pour sauce over
  10. Sprinkle top with grated cheese
  11. Bake for 30-45 minutes
  12. Serve over rice
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