Related Recipe:
Sour Cream Rolls

SHRIMP AND ARTICHOKE BAKE

  • PREP TIME: 15 minutes
  • COOK TIME: 25 minutes
  • YIELDS: 4-6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped (about 1 ½ cups)
  • 2 large cloves garlic
  • 1 – 14.5 ounce can Fire Roasted Diced Tomatoes
  • 1 – 14.5 ounce can regular diced tomatoes
  • 1 cup marinated artichoke hearts, drained
  • ¼ cup white wine
  • ¼ teaspoon red pepper flakes
  • 1 pound shrimp, peeled and deveined with tails left intact
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh parsley
  • ½ cup crumbled feta cheese

This is my version of the classic Shrimp and Artichoke Casserole that is so popular in may church cookbooks. I made this dish a tomato base instead of cream and it is amazing over grits or couscous.

Instructions

FIRST Preheat oven 425°F.In a large skillet, sauté onion and garlic in oil over medium heat until softened and begins to brown, about 3-4 minutes. Add tomatoes, artichokes, wine, red pepper and let simmer for 7-8 minutes until sauce has thickened.

NEXT Remove skillet from heat and stir in shrimp and fresh herbs. Season with salt and pepper to taste. Pour shrimp mixture into a 8 ½” x 11” baking dish coated with cooking spray. Sprinkle with feta.

LAST Bake for 15 minutes until shrimp are done. Serve over cous cous, rice, or pasta.