Shrimp and Artichoke Hearts

As I’ve mentioned, my husband and I first met in Pensacola, FL where he was going through flight training to become a Naval Aviator.  Pensacola is the gem of the Gulf Coast – warm weather, pristine sugary sand beaches, and azure water teeming with a variety of seafood.  The Gulf Coast is probably best known for its shrimp and we always found the best selection at Joe Patty’s Seafood downtown.  Here is one of my favorite shrimp recipes for you to savor. It makes a great company dinner with a chilled white wine.

Ingredients:

3 T. butter

3 T. flour

½ t. cayenne

1 pint half & half

3 T. catsup

2 T. Worcestershire

5 T. lemon juice

5 T. sherry

3 jars marinated artichoke hearts, well drained

½ lb. Fresh mushrooms, sliced

2 ½ lbs. Jumbo shrimp, cooked, peeled & deveined

2 c. grated cheddar

Directions:

Preheat oven to 400o. Melt butter over low heat in a medium saucepan.  Add flour & cayenne pepper.  Mix well.  Whisk in half & half and cook over low heat until thick and well blended.  Add catsup, Worchester, lemon juice & sherry.  Blend well.  In baking dish, combine artichoke hearts, shrimp & mushrooms.  Pour sauce over and top with cheese.  Bake about 30 minutes in 400o oven.  This is best served with a crisp green salad, rice and a crunchy loaf of bread. Serves 6-8.

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2 responses »

  1. Just made this for dinner. Delicious!! Local VA Shrimp, Crimini Mushrooms, Jasmine Rice. Served with a 2009 Hillsborough Vineyards Serefina (a nice VA Rose).

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