Ingredients
1 pound cooked medium shrimp, peeled and deveined1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered2/3 cup frozen pearl onions, thawed2 cups sliced fresh mushrooms1 small sweet red pepper, chopped2 tablespoons butter1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted1/2 cup sour cream1/4 cup sherry or chicken broth2 teaspoons Worcestershire sauce1 teaspoon grated lemon zest1/8 teaspoon white pepperTOPPING:1/2 cup soft bread crumbs1/3 cup grated Parmesan cheese1 tablespoon minced fresh parsley1 tablespoon butter, meltedHot cooked rice, optional
Preparation
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.
