Yield: 4 servings
Ingredients:
1 pound cooked medium shrimp, peeled and deveined
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed, drained and quartered
2/3 cup frozen pearl onions, thawed
2 cups sliced fresh mushrooms
1 small sweet red pepper, chopped
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1/2 cup sour cream
1/4 cup sherry or chicken broth
2 teaspoons Worcestershire sauce
1 teaspoon grated lemon peel
1/8 teaspoon white pepper
TOPPING:
1/2 cup soft bread crumbs
1/3 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1 tablespoon butter, melted
Hot cooked rice, optional
Directions:
- Place the shrimp, artichokes and onions in a greased 11-in. x 7-in. baking dish; set aside.
- 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.
- In a small bowl, combine the bread crumbs, cheese, parsley and butter; sprinkle over top.
- Bake, uncovered, at 375° for 20-25 minutes or until bubbly and topping is golden brown.
- Serve with rice if desired.