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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Copied from a magazine in the beauty shop - didn't copy the name. Has all the usual ingredients which are tasty with shrimp. This can be a quick weeknight meal with a salad and crusty bread, if you wish to use cooked shrimp. If frozen cooked, thaw before adding to mixture. Ingredients:
1 (13 ounce) can artichoke bottoms, drained |
4 scallions, chopped |
3 garlic cloves, minced |
1/4 lb mushroom, sliced |
4 tablespoons butter |
1 1/2 lbs shrimp, peeled and deveined |
1 (10 ounce) can cream of mushroom soup, undiluted |
1/2 cup mayonnaise |
2 tablespoons sherry wine |
1 tablespoon worcestershire sauce |
1/4 teaspoon pepper |
1/2 cup parmesan cheese, grated |
1 (10 ounce) package frozen chopped spinach, thawed and drained |
paprika |
Directions:
1. Arrange arichokes in buttered 7x11 casserole.
2. Saute shrimp, scallions, garlic and mushrooms in butter for 2-3 minutes.
3. Stir in next 7 ingredients.
4. Stir gently and warm through.
5. Pour mixture over artichokes.
6. Sprinkle top with paprika.
7. Bake at 350 for 45 minutes.
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