Shrimp & Artichoke Casserole
A sherry cream sauce settles around tender shrimp and artichoke hearts as this casserole bubbles in the oven. It has the rich, old-fashioned supper-club feel that calls for bread to catch the extra sauce.
Recipe link
Prep time10 min
Cook time30 min
Total time45 min
- Course
- Casseroles
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 520
Ingredients
Shrimp & Artichoke Casserole
- 1 can whole artichoke hearts — 14 oz, drained well and quartered
- 1 pound cooked medium or large shrimp — peeled, deveined, thawed if frozen, and patted dry
- 8 oz button mushrooms — sliced
- 4 tablespoons butter — plus more for the baking dish
- 1 package Knorr White Sauce Mix — 1.3 oz
- 1 cup heavy cream
- ½ cup whole milk
- ¼ cup dry sherry
- 1 tablespoon Worcestershire sauce
Topping
- ¼ cup Parmesan cheese — finely grated
- ¼ teaspoon paprika
Garnish
- 1 tablespoon parsley — chopped
Instructions
- Prepare the Oven and Baking Dish: Preheat oven to 350°F and lightly butter a 1½- to 2-quart shallow baking dish.butter for the baking dish
- Layer the Artichokes and Shrimp: Arrange the drained artichoke quarters evenly across the bottom of the baking dish. Spread the cooked shrimp evenly over the artichokes.1 can artichoke hearts, 1 pound shrimp
- Brown the Mushrooms: Melt 4 tablespoons butter in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, for 7 to 9 minutes until tender, lightly browned, and no longer releasing watery liquid. Spoon the mushrooms and buttery pan drippings over the shrimp.8 oz mushrooms, 4 tablespoons butter
- Prepare the Sauce: In a medium saucepan, whisk the white sauce mix into the cold heavy cream and milk until smooth. Set over medium heat and cook, whisking constantly, for 3 to 5 minutes until steaming and thick enough to coat the back of a spoon. Whisk in the dry sherry and Worcestershire sauce and cook for 1 minute more.1 package white sauce mix, 1 cup heavy cream, ½ cup whole milk, ¼ cup sherry, 1 tablespoon Worcestershire sauce
- Assemble the Casserole: Pour the sauce evenly over the casserole. Sprinkle with the Parmesan cheese and paprika.¼ cup Parmesan cheese, ¼ teaspoon paprika
- Bake: Bake for 18 to 22 minutes until the sauce is bubbling around the edges, the casserole is heated through, and the center registers 165°F.
- Serve: Let stand for 5 minutes. Garnish with chopped parsley and serve immediately.1 tablespoon parsley
Notes
- Shrimp: Use fully cooked medium or large shrimp. Thaw frozen shrimp completely and pat them dry before assembly. Keep them whole unless they are exceptionally large, and avoid baking longer than necessary.
- Artichokes: Water-packed whole artichoke hearts work best. Drain them thoroughly, pat away excess moisture, and quarter any large hearts so they heat evenly.
- White Sauce Mix: Use one 1.3-ounce package. Do not prepare it separately according to the package directions; the heavy cream and milk listed in this recipe replace the package liquid.
- Sherry: Use dry drinking sherry rather than sweet sherry or salted cooking sherry. It provides the casserole’s signature flavor.
- Make Ahead: For the best shrimp texture, assemble the casserole shortly before baking. The mushrooms and sauce may be prepared up to 1 day ahead, refrigerated separately, and gently rewarmed before assembly.
- Storage and Reheating: Refrigerate leftovers within 2 hours and use within 3 days. Reheat covered in a 325°F oven until the center reaches 165°F. Freezing is not recommended because the cream sauce may separate and the shrimp may become firm.
- Serving Suggestions: Serve with Savory Bulgur Pilaf, Cheesy French Bread, buttered noodles, or a crisp green salad.
Nutrition (Approximate Per Serving)
Yield
4 servings — Serving size: ¼ of casserole
Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.
- Calories
- 520
- Carbohydrates
- 15 g
- Protein
- 35 g
- Fat
- 36 g
- Saturated Fat
- 22.5 g
- Cholesterol
- 320 mg
- Sodium
- 350 mg
- Fiber
- 4.5 g
- Total Sugars
- 5.5 g
Equipment
- Shallow baking dish (1½- to 2-quart capacity)
- Large skillet
- Medium saucepan
- Measuring cups and spoons
- Wooden spoon or whisk
- Instant-read thermometer