Crab, Shrimp, and Artichoke Casserole

Name: Crab, Shrimp, and Artichoke Casserole
Ingredients: 1 pound fresh large shrimp, peeled and deveined; 1 teaspoon lemon zest, divided; 2 tablespoons fresh lemon juice, divided; ½ teaspoon salt, plus more to taste; Ground black pepper; 1 pound jumbo lump crabmeat, picked free of shells; 1 (9-ounce) package frozen artichoke hearts, thawed and drained; ¼ cup butter; 1½ teaspoons minced garlic; ¼ teaspoon cayenne pepper; 2 cups fresh bread crumbs; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh chives; 1 tablespoon chopped fresh lemon thyme (see note); 1 tablespoon chopped fresh lemon basil (see note); ½ bunch green onions, finely chopped; 1½ cups half-and-half; ¼ cup fresh grated Parmigiano-Reggiano cheese

Crab, Shrimp, and Artichoke Casserole was pinched from <a href="http://www.louisianacookin.com/crab-shrimp-artichoke-casserole/" target="_blank">www.louisianacookin.com.</a>

"This crab, shrimp, and artichoke casserole is a delicious way to serve Louisiana seafood...."

INGREDIENTS

•

1 pound fresh large shrimp, peeled and deveined

•

1 teaspoon lemon zest, divided

•

2 tablespoons fresh lemon juice, divided

•

½ teaspoon salt, plus more to taste

•

Ground black pepper

•

1 pound jumbo lump crabmeat, picked free of shells

•

1 (9-ounce) package frozen artichoke hearts, thawed and drained

•

¼ cup butter

•

1½ teaspoons minced garlic

•

¼ teaspoon cayenne pepper

•

2 cups fresh bread crumbs

•

1 tablespoon chopped fresh parsley

•

1 tablespoon chopped fresh chives

•

1 tablespoon chopped fresh lemon thyme (see note)

•

1 tablespoon chopped fresh lemon basil (see note)

•

½ bunch green onions, finely chopped

•

1½ cups half-and-half

•

¼ cup fresh grated Parmigiano-Reggiano cheese

Go To Recipe

review