Monday, March 16, 2009

Healthy Seafood Recipes: Shrimp & Artichoke Casserole

Well look at that and I didn't even plan it... last night's dinner and today's leftovers lunch is very appropriate considering March 16th is National Artichoke Hearts Day!

This was super yummy. I can't wait for the leftovers for lunch today.

Low Carb Weight Loss Bariatric Surgery Post op Menus Dinner Ideas

Shelly's Shrimp and Artichoke Casserole

1 Yellow Onion, diced
4 Green Onions, diced
3 cloves Garlic, minced
1 lb. Jumbo Shrimp (21/25 count), peeled and deveined, chopped in thirds
1 (14 oz.) can Artichoke Hearts (non-marinated), drained well, chopped
1 cup cooked Spinach, chopped
1/4 cup Marinara Sauce
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/2 teaspoon Oregano
1/2 teaspoon Basil
1/4 cup Tomato Basil Feta Cheese, crumbled
Oil/butter for sauteing

Cook spinach, chop. Set aside. Saute onions till golden. Add garlic cook 1 minute more. Add shrimp. Cook till almost pink. Add remaining ingredients (except feta.) Stir to combine. Pour into a Pyrex casserole dish.

Top with feta.

Bake for 30 minutes at 350.

Other Eggface Artichoke Heart creations:

Shelly's Italian Artichoke Mini Meatloaf
Shelly's Pesto Chicken & Veggies
Shelly's Cannellini Artichoke Soup
Shelly's Artichoke Florentine Bites
Shelly's Artichoke Heart & Ricotta Tortilla Pizza

More Eggface Healthy Seafood & Shellfish Recipes

12 comments:

GastricGirl said...

MMm this looks delish! When are you going to publish a cookbook for us? :)

Tara said...

Funny you are doing artichokes. I never buy them, but got a huge jar at costco yesterday. They are marinated though - lots of oil, huh? Do you always use non marinated? Now I have to go peruse your artichoke recipes. I do know a greek salad is on the menu somewhere this week... mmmm.

Sarah said...

Artichokes? OMG! I am currently on liguids and will be a good gilr, but in a month or so I am sooooo making this yummmmm!!

♥ Dee ♥ said...

I've had a gander around your blog and have decided to follow because WOW you make wicked food porn! LOL

My mom is having the surgery in June, so I'm sending her to your blog, too!

Kim said...

I had never had artichokes until I went to Italy last year and I LOVED them!I am just able to start eating shrimp after RNY 2.19.09 so I am very excited to try this recipe! I love all of your recipes and can't wait to start cooking some of these!

Robin said...

Yummy!!! I ate artichoke hearts for dinner tonight too - and I also didn't know it was "national artichoke day". We're just good like that, huh? ;) (I had mine on lavash bread, pizza style! Yum!) I am sooo makin' this casserole soon! Thanks Shelly!

Steph said...

I WOULD JUST LIKE TO SAY YUMMMMMMO! I made my own version of this tonight for dinner. It was fantastic. My twist included Sauted mushrooms (instead of onions) I also used a light alfrado sauce from Rago and a 1/4 cup of Monz. Cheese. I can not wait until I can make this again! Thank you for this one, I never know how to use artichokes.

BrendaB said...

I made this last night and LOVED it. Taking leftovers to work today.
Thanks for all your great recipes!

BTC said...

I'm just getting around to making this dish (Shrimp and Artichoke Casserole) and was wondering how many servings you would consider it to be? I know you don't normally think about the nutritional content (calories, etc.) but I'm now counting WW points and need to know what I'm taking in.

Thanks!
Betsy

Michelle "Shelly" said...

Hey Betsy,

Best wishes with WW. I actually care very much about nutritional value and calorie count that's kind of why I don't give it out ;)

What I eat as a almost 3 year post-op portion-wise would be very different to a 3 month, 1 year, etc. so I leave figuring out the stats up to you and your medical posse's plan. This dish made 6 servings for my family but it may make more or less for yours.

Also... I use full fat everything and I know some Dr.'s make you eat the nuclear waste fat free stuff which would make the stats very different.

www.fitday.com is what I use to figure it out for me. I add up my ingredients and divide by how many portions I get out of the dish.

Hope this clarifies,
~Michelle

BTC said...

That was very helpful. I hated to resort to WW, but I've tried everything and my weight just keeps going up. Small portions are a thing of my WLS past. Hopefully WW will help me get perspective on that once again. I've calculated a couple of my favorites (this being one of them) and based on 6 servings, the points are approximately 3 points per serving - way within reason. I will assume for calculating purposes that any of your recipes that you make in the 8x8 pyrex dish are 6 servings. Your "Bites" recipes are approximately 1 WW point each, which makes them again within reason. Anyway, thanks for this information. Keep those recipes coming...
Betsy

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