Savory Shrimp, Artichoke, and Mozzarella Melt
This dreamy, creamy shrimp dish, suggested by Scramble fan Jessica Honigberg, is so delicious! If you chop the shrimp, it would also be a fabulous appetizer spread on a warm baguette or crackers.
- 2 tsp. extra virgin olive oil
- 2 cloves garlic minced, about 1 tsp.
- 12 oz. marinated artichoke hearts drained and chopped into 1/2-inch pieces
- 1/8 tsp. crushed red pepper flakes optional
- 1 lb. medium or large shrimp peeled and deveined
- 8 oz. fresh mozzarella cheese diced, or use 2 cups shredded
- 2 Tbsp. shredded or grated Parmesan cheese
- Preheat the oven to 400 degrees.
- In a large heavy skillet, heat 1 tsp. oil over medium heat and sauté the garlic for about 1 minute.
- Add the artichokes and red pepper flakes (optional) and cook them for about 3 minutes. Transfer the mixture to an 8 x 8-inch baking dish.
- Heat the remaining oil in the skillet over medium heat.
- Add the shrimp and sauté them for 3 - 4 minutes until they turn pink, flipping once.
- Drain the excess liquid from the pan, if necessary, and put the shrimp on top of the artichokes in the baking dish.
- Top it with the mozzarella cheese and sprinkle the Parmesan cheese on top.
- Bake it for 10 - 15 minutes until the cheese is thoroughly melted and the dish is heated through.
Slow Cooker Directions
- Combine the oil, garlic, artichokes, and red pepper flakes (optional) in the slow cooker. Top it with the shrimp, and cook on low for 2 1/2 - 3 hours. Top it with the cheeses and cook for 15 - 30 minutes more.(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Peel the garlic, drain and chop the artichoke hearts, dice or shred the mozzarella cheese if necessary and refrigerate, shred or grate the Parmesan cheese if necessary and refrigerate. Scramble Flavor Booster: Use freshly grated aged Parmesan cheese and use the optional red pepper flakes. Sprinkle a handful of fresh chopped basil or parsley onto the cooked shrimp. Tip: Packaged foods and snacks are not only, on average, higher in fat, calories, and sodium than fruits and vegetables, but they’re also more expensive. The Center for Science in the Public Interest published a 2013 study that helps to disprove the notion that packaged foods are more affordable than fruits and vegetables. Nutritional Information Per Serving (% based upon daily values): Calories 370, Total Fat: 23g, 35%; Saturated Fat: 8g, 40%; Cholesterol: 205mg, 68%; Sodium: 810mg, 34%; Total Carbohydrate: 12g, 4%; Dietary Fiber: 3g, 12%; Sugar: 0g; Protein: 38g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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