savannah shrimp and artichoke casserole

Name: Savannah Shrimp and Artichoke Casserole
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoon(s) butter; 2 tablespoon(s) ap flour; 1 1/2 cup(s) half and half; 1/4 cup(s) sherry; 1/4 cup(s) parmesan cheese, grated; 1 teaspoon(s) seasoning salt; 1 tablespoon(s) worcestershire sauce; 2 - egg yolks, beaten; 1 - 13 ounce can of artichoke hearts, drained and chopped; 1 pound(s) shrimp, peeled and deveined; 1/4 pound(s) fresh mushrooms; 1 cup(s) monterey jack cheese (or pepper jack for some spicy!) and cheddar cheese, grated and combined; - paprika (try a sweet, smoked, or hot!) added to taste

(1 rating)

review

Private Recipe by

Cindy Smith Bryson

@cindyluhooskitchen

The beautiful Gulf Coast of, FL

My Nana and my Mom were born and raised in Savannah, Georgia. Nana served this from her tiny kitchen when we visited in the summer-time and my Mom eventually learned the recipe so she could serve it @ home. We all loved it; except Mom! She hated artichokes so it was pretty sweet of her to make it for us! Moms are like that, aren't they? I never learned the recipe but recently felt the need to return to my Savannah roots. This is my take on what I remember and it tastes pretty close to the original! Now that my sisters know I make this dish, I have to make it often. I think Mom would be proud!

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(1 rating)

yield 4 - 6

prep time 20 Min

cook time 30 Min

method Bake

Ingredients For savannah shrimp and artichoke casserole

2 Tbsp

butter
2 Tbsp

ap flour
1 1/2 c

half and half
1/4 c

sherry
1/4 c

parmesan cheese, grated
1 tsp

seasoning salt
1 Tbsp

worcestershire sauce
2

egg yolks, beaten
1

13 ounce can of artichoke hearts, drained and chopped
1 lb

shrimp, peeled and deveined
1/4 lb

fresh mushrooms
1 c

monterey jack cheese (or pepper jack for some spicy!) and cheddar cheese, grated and combined
paprika (try a sweet, smoked, or hot!) added to taste

How To Make savannah shrimp and artichoke casserole

1
Preheat oven to 350 degrees F. In saucepan, melt butter over medium heat. Blend in flour until you have a paste. Add half & half; stir constantly until thickened. Add sherry, parmesan cheese, and seasoning salt. (may substitute combo of salt/pepper, and garlic powder).

2
Temper egg yolks with 2 tablespoons of white sauce and then add yolks back to the white sauce. Stir well and then set aside.
3
Mix shrimp, artichokes, and mushrooms together. Turn into appropriate size baking dish and pour sauce over top. Sprinkle with grated cheeses and paprika. Bake for 30 minutes. May be served over pasta/noodles. In the south, we serve everything over hot and fluffy rice!
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