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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 pound(s) cooked medium shrimp, peeled and deveined |
1 14-ounce can(s) water-packed artichoke hearts, rinsed, drained and quartered |
2/3 cup(s) frozen pearl onions, thawed |
2 cup(s) sliced fresh mushrooms |
1 small sweet red pepper, chopped |
2 tablespoon(s) butter |
1 10 3/4-ounce can(s) /¢ condensed cream of shrimp soup, undiluted |
1/2 cup(s) sour cream |
1/4 cup(s) sherry or chicken broth |
2 teaspoon(s) worchestershire sauce |
1 teaspoon(s) grated lemon peel |
1/8 teaspoon(s) white pepper |
1/2 cup(s) soft bread crumbs |
1/3 cup(s) grated parmesan cheese |
1 tablespoon(s) minced fresh parsley |
1 tablespoon(s) butter, melted |
hot cooked rice, optional |
Directions:
1. • Place the shrimp, artichokes and onions in a greased 11-in. x 7-in. baking dish; set aside.
2. • In a large skillet, saute mushrooms and red pepper in butter until tender. Stir in the soup, sour cream, sherry, Worcestershire sauce, lemon peel and white pepper; heat through. Pour over shrimp mixture.
3. • In a small bowl, combine the bread crumbs, cheese, parsley and butter; sprinkle over top.
4. • Bake, uncovered, at 375° for 20-25 minutes or until bubbly and topping is golden brown. Serve with rice if desired.
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