Shrimp and Artichoke Dip

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Shrimp and Artichoke Dip Shrimp and Artichoke Dip Recipe Courtesy of

Servings: 10 servings
Prep Time: 20 min
Cook Time: 35 min
Difficulty: Easy

Ingredients Add to grocery list

1   13 3/4-ounce can artichoke hearts, drained and chopped
2   egg yolks, lightly beaten
dash pepper
dash salt
1 teaspoon garlic powder
1/4 cup sherry
1 tablespoon Worcestershire sauce
1/4 cup grated Parmesan cheese
1 1/2 cups half-and-half
2 tablespoons all-purpose flour
2 tablespoons butter
1 lb shrimp, cleaned, peeled, and deveined
1/4 lb fresh mushrooms
3/4 cup grated Cheddar and Monterey Jack cheese (combined)
Paprika to taste





Preheat oven to 350 degrees.  Melt butter in saucepan over medium heat.  Blend in flour to make a paste.  Add half-and-half all at once, stirring constantly until thickened and smooth.  Add Parmesan cheese, sherry, Worcestershire sauce, and garlic powder, salt, and pepper.  Temper egg yolks with 2 tablespoons of hot mixture and add back to remaining cheese sauce.  Set aside.  Mix artichoke hearts, shrimp, and mushrooms together.  Put in baking dish and pour sauce over top.  Sprinkle top with grated cheese and paprika.  Bake for 30 to 35 minutes.  Serve with crackers or tortilla chips.

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Reader Comments:


Merry Christmas to ya'll! I love all this Southern cooking of Paula's! I am a real southern Gal! I love all you books and magazines, too! I went to Savanah once, but you were on a cruise, Paula! I hope to come again sometime! Enjoy your Holidays! I love you, Lois

By Lois Alexa on December 21, 2013


I love your recipes Paula... and you xoxox

By Dawn Holmes-Boone on December 05, 2013


I love Paula Dean and her recipes. I have watched for years and think she is one amazing woman. I pray for her and her family. She sunny bright smile always makes me feel good.

By Barbara on July 21, 2013



By jenny01 on March 17, 2013


Paula, I tried the artichoke and shrimp dip for Super Bowl and was a tad bit disappointed. The fresh mushrooms added without pre cooking and draining left too much water in bottom of casserole dip. I think next time I will pre cook and drain to cut down on excess moisture. I drained the artichokes well before combining so it had to be the fresh mushrooms.

By Gloria Jones on February 04, 2013


Just wanted to know what to substitute sherry? I like booze but don't buy sherry. I love watching you. Your a gift of fresh air.

By Carol Murphy on January 30, 2013


Just wanted to know what you eat everyday to loose weight! You look sooo good! I'm 58 and struggle everyday to stay on a diet. What do you eat most days!

By Anonymous on January 10, 2013


I have been a fan of yours for many years and have tried out many of your wonderful recepies. I appreciate your pation for cooking and greatful for what you bring to the table every day. I also look forward to lighter recepies as I am going through some health issues that requier to re think my way of cooking. Thank you again and I will forever remain a fan. smile

By Kathy39 on September 25, 2012


I made this and agree with Glenda. I followed the recipe exactly and even asked on Facebook if you should cook the shrimp first (someone answered me and said no). Anyway, it had great flavor but the mushrooms and shrimp should be sauteed first so there is not so much additional liquid and has a better consistency.

By gayle on August 17, 2012


I think it's from the artichokes Chrissa. We halved the recipe and it's in the oven now. We'll see.

By chris and holly on July 21, 2012


Love your show and your food ideals.Really pray and hope that one day I can eat in one of your great places and meet you and maybe get to do some cooking with you.

By Melissa Bowley on July 20, 2012


Paula I love your shows on food network and your a wonderful cook for I have just watch on t.v. and seen what you make and my husband loves your bbq meatloaf. And we eat your southern scallop patotos. My husband says he the sucker and then he eats it and loves it and wants me to make things again. Thank your for your help. I love you for you go over everything easy enough to catch on. Especially when a person is tired of the same old thing we had to eat when we was kids. Keep it up...

By Maryann Nussbaum on July 20, 2012


I have a glass cook top stove, right now I am using cooks tools brand pots and I seem to burn or at least get all food stuck to bottoms, can you recommend one of your sets of pots and pans that is geared more to a glass top stove. Thank you

By Virginia RauWvrau on July 19, 2012


I am wondering do I have to use the Sherry? I don't use anything that has to involve alcohol.

By Carmen on July 19, 2012


i love u Puala & i love all you'r food it's look yumyyy .

By CHRISSA SELMAN on April 21, 2012


Love this dish, but my dish was highly liquid coming out of the oven @ 350 degrees after 35 minutes. Followed steps exactly...any suggestions about consistency? Followed excact directions from my Paula Deen cookbook for Shrimp and Artichoke Bake dish.

By Glenda Hudson on April 07, 2012

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