Shrimp And Artichokes In Sherry Cream Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHRIMP AND ARTICHOKE CASSEROLE



Shrimp and Artichoke Casserole image

This dish was served by Adlai Stevenson at a United Nations function attended by John F. Kennedy and Secretary General U. Thant in 1963!

Provided by drhousespcatcher

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 1/2 tablespoons butter, divided
1 lb shrimp, cooked, shelled and deveined
4 1/2 tablespoons flour
1/4 lb mushroom
3/4 cup milk
1/4 cup dry sherry
3/4 cup whipping cream
1 tablespoon Worcestershire sauce
salt and pepper
1/2-1 cup freshly grated parmesan cheese, see note
15 ounces artichoke hearts, drained or 9 ounces frozen artichoke hearts
paprika

Steps:

  • NOTE the one cup may be a typo. Start with 1/2 cup to try this and work your way up. The reason I think it is a typo is 1 / was how the ingredient was written.
  • Preheat oven to 375 degrees.
  • Melt 4-1/2 tbsp butter in a saucepan. Stir in the flour and blend well. Gradually whisk in the milk and cream, until the mixture is thickened and smooth. Season with salt and pepper.
  • Arrange artichoke hearts in buttered 12"x8"x2" baking dish. Scatter shrimp over the artichoke hearts.
  • Saute the mushrooms in 2 tbsp butter. for 6 minutes. Spoon the mushrooms over the shrimp in the baking pan.
  • Add the sherry and Worcestershire Sauce to the cream sauce. Pour the cream sauce over the shrimp. Sprinkle with the Parmesan cheese and paprika.
  • Bake at 375 degrees for 30 minutes.

SHRIMP AND ARTICHOKES IN SHERRY CREAM SAUCE



Shrimp and Artichokes in Sherry Cream Sauce image

There are many versions of this dish, with slight changes in the ingredients and/or their measurements. This version is the one that I settled on, and it has never failed to please. You can serve this over rice, pasta, etc., as it is very rich.

Provided by JackieOhNo

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

6 1/2 tablespoons butter, divided
4 1/2 tablespoons flour
3/4 cup milk
3/4 cup heavy cream
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1 (14 ounce) can quartered artichoke hearts or 1 (8 ounce) package thawed frozen artichoke hearts
1 1/2 lbs large shrimp, peeled and deveined
1/2 lb fresh mushrooms, sliced
1/2 cup dry sherry
1/2 cup freshly ground parmesan cheese
1 tablespoon Worcestershire sauce
paprika

Steps:

  • Preheat oven to 375 degrees. Butter an oblong baking dish and set aside.
  • Melt 4-1/2 T. butter, then blend in flour to make a roux. Slowly add milk and cream, stirring constantly until thick. Stir in sherry and Worcestershire sauce, then add salt and pepper, to taste, and set aside.
  • In remaining 2 T. butter, saute mushrooms gently for about 5 minutes, until soft. Set aside.
  • Arrange artichoke hearts in single layer in baking dish. Scatter shrimp on top of artichokes, then cover shrimp with sautéed mushrooms. Pour cream sauce over baking dish, then sprinkle with parmesan cheese and paprika.
  • Bake 20-30 minutes until bubbly and shrimp is cooked through.

Nutrition Facts : Calories 432.8, Fat 28.6, SaturatedFat 17.1, Cholesterol 228.7, Sodium 1171.3, Carbohydrate 18.4, Fiber 6.3, Sugar 2, Protein 24.1

SIZZLING SHERRY SHRIMP WITH GARLIC



Sizzling Sherry Shrimp with Garlic image

This recipe is from Spain. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the shrimp.

Provided by MMZEHER

Categories     World Cuisine Recipes     European     Spanish

Time 15m

Yield 4

Number Of Ingredients 8

¼ cup olive oil
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
1 pound medium shrimp, peeled and deveined
2 tablespoons dry sherry or lemon juice
salt and freshly ground black pepper to taste
2 tablespoons chopped Italian flat leaf parsley

Steps:

  • Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
  • Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 3 g, Cholesterol 172.6 mg, Fat 14.7 g, Fiber 0.5 g, Protein 18.9 g, SaturatedFat 2.2 g, Sodium 284.1 mg, Sugar 0.2 g

SARASOTA'S CHICKEN, ARTICHOKE AND SHRIMP CASSEROLE



Sarasota's Chicken, Artichoke and Shrimp Casserole image

This to me is a great casserole to use up leftovers.After a dinner party one night, I had some leftover chicken and shrimp, but not enough to make a dish out of each, and wanted to use them up. So, I raided the fridge and pantry and basically grabbed ingredients I thought would work well together, and this was the result. Now this was almost 20 years ago. So, I am guessing, the shrimp was frozen, chicken was probably leftover from a baked whole chicken which works fine and the mushrooms, probably button mushrooms. It is nothing difficult, but it has such a great flavor and it is easy to put together. Now to even stretch the cost of the casserole even further, I love to serve this over toasted baguettes. Using leftover chicken is a great way to empty out your fridge, and the shrimp ... today you can get frozen shrimp (extra large or large) are honestly - they are not all that bad. In FL, I just got extra large previously frozen like most, but they steamed them at the seafood counter and they were only 3.99 lb. How can you go wrong. It gets even easier with pre-sliced mushrooms from the produce section and a can of artichoke hearts. So creamy, rich, filling and easy. It does take 30-45 minutes to bake, but putting together is pretty easy. Besides, served over toasted baguettes and a simple side of fresh fruit or tomato slices make for a easy dinner.

Provided by SarasotaCook

Categories     < 60 Mins

Time 45m

Yield 4-6 Individual Servings, 4-6 serving(s)

Number Of Ingredients 16

1 1/2 cups cooked chicken, diced cool and dice (leftover chicken works perfect for this, you can also cook 2 chicken breasts (your preferred method)
1/2 lb shrimp, cooked and rough chopped (I prefer to use large or extra large)
2 (15 ounce) cans artichoke hearts, drained and cut in quarters (you can always used the quarters in cans, but I like to cut them myself, I feel I get more artichoke)
15 cremini mushrooms, sliced about 1 to 1 1/2 cups (white or button mushrooms will be a good substitute, however, I like the richness of the cremini mus)
1 small onion, cut in quarters and thin sliced
3 scallions, diced fine, white and green parts
1 teaspoon Worcestershire sauce
1 tablespoon butter (1/2 to saute the mushrooms and scallions, 1/2 to grease the casserole dish)
2 cups , light or 2 cups half-and-half cream
2 tablespoons butter
2 tablespoons flour
3 tablespoons sherry wine
3 tablespoons parmesan cheese
salt
pepper
1/4 teaspoon paprika

Steps:

  • Casserole -- Use 1/2 tablespoon to grease a 11x13" casserole dish or one similar in size or even a bit smaller. Add the cooked chicken, shrimp, and artichokes and set to the side.
  • Mushrooms and Sauce -- In a large saute pan, add 1/2 tablespoon butter and bring to medium heat. Add the mushrooms, onion and scallions and cook 3-4 minutes until the vegetables begin to soften.
  • Then in the same sauce pan, add in the butter for the sauce and melt on medium heat. Then stir in the flour mixing well to combine. Slowly add in the sherry, worcestershire sauce and the half and half or light cream whisking or stirring as you add the liquid until you get a smooth sauce. Check for seasoning, salt and pepper and bring to a light boil. Just medium to medium high heat. The sauce will naturally thicken. You want the consistency like gravy. If necessary, you can add a bit more cream if it is too thick, but it should be just about right.
  • Casserole -- Top the casserole with the parmesan cheese and the paprika and bake in a 350 degree oven on the middle shelf for 30-45 minutes until bubbly and golden brown. Uncovered. Remove, cover with foil and let rest 5-10 minutes before serving.
  • Bread -- I love to stretch the cost of the dinner out and serve this over grilled slices of baguettes. 1-2 slices per person and NO butter or olive oil required. Just brown under the boiler and top with the casserole. Makes a perfect dish.
  • Serve -- A nice salad is perfect with this. ENJOY!

SHRIMP AND ARTICHOKE BAKE



Shrimp and Artichoke Bake image

Categories     Sauce     Bake     Shrimp     Artichoke

Yield serves 4

Number Of Ingredients 13

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups half-and-half
1/4 cup grated Parmesan cheese
1/4 cup sherry
1 tablespoon Worcestershire sauce
1 teaspoon House Seasoning (see page 325)
2 egg yolks, lightly beaten
One 13 3/4-ounce can artichoke hearts, drained and chopped
1 pound shrimp, cleaned, peeled, and deveined
1/4 pound fresh mushrooms
3/4 cup grated Cheddar and Monterey Jack cheese (combined)
Paprika to taste

Steps:

  • Preheat oven to 350 degrees. Melt butter in saucepan over medium heat. Blend in flour to make a paste. Add half-and-half all at once, stirring constantly until thickened and smooth. Add Parmesan cheese, sherry, Worcestershire sauce, and garlic powder, salt, and pepper. Temper egg yolks with 2 tablespoons of hot mixture and add back to remaining cheese sauce. Set aside. Mix artichoke hearts, shrimp, and mushrooms together. Put in baking dish and pour sauce over top. Sprinkle top with grated cheese and paprika. Bake for 30 to 35 minutes. Serve over rice.

More about "shrimp and artichokes in sherry cream sauce recipes"

SHERRY CREAM SAUCE RECIPE - THE SPRUCE EATS
Jan 5, 2023 This is an excellent cream sauce to use with shrimp, scallops, lobster, or fish. The sauce is made with a touch of sherry—just enough to brighten the flavor of the fish or shellfish. …
From thespruceeats.com


CREAMY SHERRY SHRIMP | RECIPES - FOOD AND ARCHITECTURE
Remove shells from shrimp. Set aside shells. Add clam broth to pot and add shells. Bring to a boil and let simmer on the lowest heat setting for about 10 minutes.
From foodandarchitecture.com


CREAMY SHRIMP NEWBURG RECIPE - INSANELY GOOD
Nov 6, 2023 Instructions. Rinse and pat the shrimp dry with a paper towel. Remove tails, heads, and veins, then set aside. Melt 2 tablespoons of butter over medium heat in a skillet.
From insanelygoodrecipes.com


SHRIMP AND ARTICHOKES IN SHERRY CREAM SAUCE RECIPES
1 lb shrimp, cooked, shelled and deveined: 4 1/2 tablespoons flour: 1/4 lb mushroom: 3/4 cup milk: 1/4 cup dry sherry: 3/4 cup whipping cream: 1 tablespoon Worcestershire sauce: salt and …
From tfrecipes.com


TUSCAN SHRIMP (ONE-PAN, 30-MINUTE DINNER) - JULIA'S …
Mar 11, 2023 Garlic adds pungency and so much flavor to shrimp. The heavy cream is added to the cooked veggies (sun-dried tomatoes, spinach, and artichokes) to create a luscious and delicious Tuscan cream sauce. Use …
From juliasalbum.com


SPICY SHRIMP AND ARTICHOKE PASTA - RECIPE - COOKS.COM
1 lb. large shrimp, peeled and deveined 1 (9 oz. pkg.) frozen artichoke hearts, thawed, squeezed dry 2 minced garlic cloves 1/3 cup dry white wine or chicken broth 1 (7 oz. jar.) sliced pimiento, …
From cooks.com


SHRIMP AND ARTICHOKE CASSEROLE - RECIPE - COOKS.COM
Aug 17, 2010 3/4 c. heavy cream Salt & freshly ground pepper to taste 1 lb. shrimp, cooked 1/4 lb. mushrooms, sliced 1/4 c. sherry wine 1 tbsp. Worcestershire sauce 1/4 c. grated Parmesan …
From cooks.com


SHRIMP AND ARTICHOKES RECIPE - GROUP RECIPES
Add cream, cook over low heat until thickened. Add ketchup, worchestershire, lemon juice and Sherry. Blend. Alternate layers of artichokes and shrimp in a 2 quart baking dish. Pour in …
From grouprecipes.com


MRS. REARDY'S SHRIMP AND ARTICHOKE CASSEROLE
Dec 28, 2011 Artichoke hearts are arranged over the bottom of a buttered casserole dish. ... Scatter the shrimp over the artichokes. 4.) ... Spoon the mushrooms over the shrimp and artichokes. 5.) Add the sherry and …
From lexiskitchensb.blogspot.com


SHRIMP WITH SHERRY CREAM SAUCE RECIPES
Steps: 1) Peel shrimp, and devein, if desired. Set shrimp aside. 2) Melt margarine in a medium skillet; add mushrooms and green onions, and saute 2 to 3 minutes or until tender.
From tfrecipes.com


VERY FAMOUS SHRIMP ARTICHOKE CASSEROLE - RECIPE - COOKS.COM
Apr 12, 2023 Put shrimp on top. Next melt 4 1/2 tablespoons butter in saucepan. Add flour and whisk until smooth. Add milk and cream, salt, pepper, sherry and Worcestershire sauce. Set …
From cooks.com


BEST SHERRY SHRIMP RECIPE - HOW TO MAKE SHERRIED …
Jul 22, 2009 Directions. In a frying pan or large skillet, melt butter over medium-high heat until foamy but not browned. Increase heat to high, add shrimp to pan all at once and sautee, tossing and stirring constantly, until shrimp is pink and …
From food52.com


SHRIMP AND ARTICHOKE LINGUINE RECIPE - NATASHA'S …
Jun 27, 2015 Ingredients for Shrimp and Artichoke Linguine: 1 lb linguine (reserve 1 cup cooking liquid) 3 Tbsp olive oil 4 Tbsp unsalted butter 3 large or 4 medium garlic cloves, pressed or minced (about 1 1/2 Tbsp) 1 lb large shrimp …
From natashaskitchen.com


ARTICHOKE AND SHRIMP CASSEROLE - RECIPE - COOKS.COM
Arrange artichoke hearts in a buttered baking dish. Spread the shrimp over the artichokes, slice the mushrooms and saute in butter for 6 minutes and add to the baking dish. Mix …
From cooks.com


CREAMY GARLIC SHRIMP AND ARTICHOKE TOASTS - MY KITCHEN LITTLE
May 12, 2020 Add the beans and shrimp, making sure the shrimp are nestled down into the sauce, and cook until the shrimp are just pink; about 5 to 7 minutes; stirring occasionally. Add …
From mykitchenlittle.com


25+ EASY FRIDAY APPETIZER RECIPES TO KICKSTART YOUR WEEKEND
16 hours ago In a small bowl, mix together the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, and a pinch of salt to make the cocktail sauce. Serve the …
From chefsbliss.com


Related Search