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Seafood and Artichoke Casserole
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Ingredients: Two 14 oz. cans artichoke hearts, quartered
2 lbs. medium shrimp, cooked and deveined
1 lb. fresh white crabmeat, rinsed and picked
1/2 lb. fresh mushrooms, sliced
4 Tbs. butter
1 lemon wedge
Garlic or seasoned salt
Drain artichoke quarters and squeeze to remove extra liquid. Arrange the quarters in a buttered 2-quart casserole dish. Place the cooked shrimp over the artichokes; then spread crabmeat over the shrimp. Squeeze lemon wedge over the crab to give the seafood an extra zip. Saute mushrooms in 4 tablespoons butter for 1 to 3 minutes. Season with garlic or other seasoned salt. Spoon mushrooms over seafood in casserole. Ingredients for Sauce: 8 Tbs. butter
8 Tbs. gravy flour or sifted flour
3 cups half-and-half
2 Tbs. Worcestershire sauce
1/2 cup dry sherry or vermouth
Salt and pepper to taste
3/4 cup Parmesan cheese
Chopped fresh parsley and paprika to garnish Preparation: Melt the butter over low heat. Add the flour and stir over low heat for 3 to 5 minutes. Slowly add half-and-half, stirring continuously until thick and smooth. Add Worcestershire sauce, sherry, and salt and pepper to taste. Remove from heat and pour sauce over the casserole. Sprinkle Parmesan cheese on top. Dust with paprika. Bake 25 to 30 minutes in a 375-degree oven. Garnish the top of the casserole with 3 or 4 shrimp and sprigs of parsley. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Great American Seafood Cookbook
Model: 0894805789
Author: Susan Herman Loomis
(1998)
Workman Publishing Co. Inc.
New York, NY 10003-9555
Phone: 212-254-5900
Fax: 212-254-8098
Pie and Pastry Bible
Model: 0684813483
Author: Rose Levy Beranbaum
(1998)
Scribner Book Co./Simon and Schuster
New York, NY 10020
Phone: 212-698-7000
| ALSO IN THIS EPISODE: | | Key Lime Pie | | Seafood and Artichoke Casserole |
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