Baked Shrimp Artichoke Mozzarella Recipes

Steps:

• Baked Artichokes, Shrimp and Mozzarella Time: 1 hour 40 minutes Juice of 1/2 lemon 5 medium artichokes 2 T evoo 4 whole garlic cloves, peeled Salt and ground black pepper 1 pound medium shrimp, peeled, cleaned, rinsed and dried 2 tablespoons butter 2 tablespoons freshly grated Parmigiano-Reggiano cheese 3/4 pound mozzarella, thinly sliced. 1. Fill a bowl with cold water and add lemon juice. Bend back outer leaves of artichokes; snap or cut off the upper tough part of each leaf. Leave tender base of each leaf attached to core. Continue to do this to expose a central cone of leaves with a pale base about 1 1/2 inches high. Pare away the rough green base and coarse outer part of stem of each artichoke. Detach stems, halve lengthwise if they are thick, and place in bowl of lemon water. Halve or quarter each artichoke. Using a small knife and spoon, remove and discard any prickly leaves and the fuzzy choke at the base of each piece. Slice artichokes as thinly as possible, and add to bowl. 2. Place oil and garlic in a large (preferably nonstick) skillet over high heat. Sauté garlic until nut-brown, then discard. Drain artichokes, rinse with two changes of water, and drain well. Add artichoke slices and stems to hot oil, and sprinkle with salt and pepper to taste. Turn to coat well with oil, cover, and reduce heat to low. Cook for 5 minutes, add 1/4 cup water and mix well. Continue cooking over low heat, mixing frequently, until tender when prodded with a fork, 30 to 45 minute

Steps:

• Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise and shrimp. Sprinkle with paprika.
• Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

Steps:

• Preheat oven to 375°. Place shrimp, artichokes and onions in a greased 11x7-in. baking dish; set aside. , In a large skillet, saute mushrooms and red pepper in butter until tender. Stir in soup, sour cream, sherry, Worcestershire sauce, lemon zest and white pepper; heat through. Pour over shrimp mixture. , In a small bowl, combine bread crumbs, cheese, parsley and butter; sprinkle over top. , Bake, uncovered, 20-25 minutes or until bubbly and topping is golden brown. Serve with rice if desired.

Steps:

• Preheat oven to 375 deg. In bottom of a well-greased 1 1/2 quart casserole, place artichoke hearts and cover with shrimp.
• Melt half the butter in pan and saute mushrooms 6 to 8 minutes. Pour over shrimp.
• Melt remaining butter; add flour and cook over low heat 3 to 5 minutes, stirring constantly. Gradually add the cream and milk, cooking until thick.
• Add salt, pepper, sherry and Worcestershire. Stir until smooth.
• Pour over casserole and top with cheese and paprika.
• Bake 25 minutes, until lightly browned and bubbly.
• Serve by itself, or stretch by serving over rice or noodles.

Steps:

• If the artichokes are small, trim the stem to within a half inch of the base and remove the tougher outer leaves. Cut each artichoke in eighths and place in a bowl. Toss with the lemon juice and cover with water. Set aside for 15 minutes. If you are using medium-size artichokes, trim the stem flush with the base and remove all the leaves. Using a sharp knife, cut away the center choke, leaving just the fleshy bottom or heart of the artichoke. Cut each in eighths and treat with the lemon as previously described.
• Drain the artichoke pieces.
• Heat half the oil in a heavy skillet over medium heat. Add the artichokes, parsley and garlic, reduce the heat to low and cook, stirring from time to time, about 20 minutes until the artichokes are lightly browned and tender when pierced with a sharp knife.
• When the artichokes are tender, remove them from the skillet. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly. Add the remaining oil to the skillet and increase the heat to medium.
• Add the shrimp to the skillet and stir-fry a minute or two, until they turn pink. Pour in the wine. Cook, stirring, until the wine just films the bottom of the pan. Return the artichokes to the pan, stir, season to taste with salt and pepper and serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
• Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.
• Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.

Steps:

• Preheat oven to 375°F.
• Using an electric mixer, combine the cream cheese, cheddar, sour cream, mayonnaise, mustard and Worcestershire sauce until well blended.
• Add the artichoke hearts, shrimp, mozzarella, shallots, and thyme and mix well.
• Transfer to a baking dish, sprinkle lightly with paprika, and bake until golden brown, 20 to 30 minutes.
• Serve hot with chips.