October 1, 2009

Shrimp and Artichoke Bake

Every time my mom comes up for a visit from their home on the coast of Georgia, she walks in with a cooler full of fresh Georgia shrimp. Inspired by a classic Southern Shrimp and Artichoke Casserole, I made this delicious Shrimp and Artichoke Bake with a tomato base instead of cream. You can serve it over couscous, grits, or pasta and you have a simple, yet sophisticated dish that will make hosting a dinner party a breeze.

To soak up all the delicious juices, I made a batch of Sour Cream Rolls – one of my favorite foods growing up. With only three ingredients it is hard to resists the temptation to make them. We never sat down to a Sunday lunch without a basket of these rotating around the table. It’s always nice to have recipes like these on hand so when you serve them to guests, they think you slaved all day in the kitchen making them!

Recipes: