Creamy Shrimp and Artichoke Casserole

This is another recipe courtesy of my wonderful mother-in-law, Shari, and the amazing cookbook she gave me prior to marrying her son almost five years ago. At my bridal shower, she presented me with a gift that is worth its weight in gold-a cookbook filled with my husband’s favorite recipes! This one is a particular favorite and even though I personally hate seafood, I make this because I love how excited my husband looks when he walks in the house and can smell the dish!

It is so easy and quick (way under 30 minutes!) that I tend to prepare this dish for him if I’m going out of town for the weekend and want to make sure he’ll eat something other than milk and cookies!

Creamy Shrimp and Artichoke Casserole

What You’ll Need:

• 5 ounces fresh mushrooms
• ¼ cup margarine or butter (plus a tablespoon to sauté mushrooms)
• 3 tablespoons flour
• ½ teaspoon salt
• ¾ cup half & half
• 12 ounces of shrimp meat (approximately)
• 2 jars (6 ounces each) marinated artichoke hearts
• ¼ cup white wine
• ¼ cup grated Parmesan cheese

First, let me start by saying that this dish cooks extremely fast! By fast I mean that if this dish takes longer than 15 minutes, you are doing something the hard way!! My advice is to measure out all of your ingredients and line them up in the order needed. I wish I was kidding, but I am not. The first time I made this dish I almost ruined it because I was trying to measure out ingredients after things had already started cooking.

How to Make It:

• Sauté mushrooms in butter: melt butter (tablespoon) in a small pan and add mushrooms. Cook until golden.
• While sautéing mushrooms, melt butter (¼ cup) into a large pan on medium heat.
• Stir in flour and salt and cook until smooth and reduce heat to low. (You may need to add a tiny bit more butter)
• Stir in half & half slowly and bring mixture to a boil. Stir constantly.
• Stir in shrimp and artichoke hearts. Cook about 5 minutes or until shrimp is cooked thoroughly at medium high heat.
• Stir in cooked mushrooms and wine, heat until hot.
• Sprinkle with Parmesan cheese and serve.

You can serve this dish over rice, as my mother-in-law suggests in my cookbook, but my husband will eat it out of the pan with a slotted spoon if I let him! Really though, you can serve this with a nice salad or grilled veggies, but you might want to start those before you start this dish as it cooks fast!

Enjoy!

Nicole @ Glass on the Outside

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Nicole Glass

Nicole Glass is a full time administrative assistant and a full time wife. Happily married for five years, she enjoys spending time with her husband Aaron and their dog Parker in Northern Nevada. Nicole enjoys running (currently training for her first full marathon), cooking and writing. Her eclectic blog Just Glass On The Outside covers everything from distance running to meal planning for two!

Latest posts by Nicole Glass (see all)

• Sandi’s Delicious Pulled Pork Sandwiches - November 10, 2013
• Chicken with Asparagus and Penne - July 11, 2013
• Creamy Shrimp and Artichoke Casserole - April 30, 2013