Baked Shrimp Artichoke Mozzarella Recipes

ARTICHOKE SHRIMP BAKE

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.

EASY BAKED SHRIMP

Steps:

• Preheat the oven to 400 degrees Fahrenheit or preheat the broiler.
• If frozen, thaw the shrimp.
• Mince the garlic. Pat the shrimp dry. In a medium bowl, toss with the shrimp with the olive oil, garlic, oregano, onion powder, and kosher salt.
• Line a baking sheet with parchment paper. Place the shrimp on a baking sheet in an even layer. Place the baking sheet in the oven and bake until juicy and opaque, about 4 to 6 minutes depending on the size of the shrimp.
• Place the shrimp on a baking sheet in an even layer. Place the baking sheet in the broiler and broil for 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking.
• Spritz with fresh lemon juice from lemon wedges, sprinkle with chopped parsley or cilantro, and serve immediately.

SHRIMP SCAMPI WITH ARTICHOKES

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.

SHRIMP FRANCESCA

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.

BAKED SHRIMP, ARTICHOKE & MOZZARELLA

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