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.
