Shrimp & Artichoke Spread Recipe

"This is out of my Coasting and Cooking cookbook. This is a recipe that is served at Katie Downs. It's a restaurant located in Tacoma Washington on Commencement Bay."

Ingredients

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2 cups mayonnaise
1 can (12 ounce) artichoke hearts (drained and chopped)
1/2 pound cooked shrimp (baby bay shrimp meat)

1/3 cup grated Parmesan cheese
1 small yellow onion (quartered and sliced)
Garlic French bread, sliced

Nutritional

Serving Size: 1 (189.7 g)
Calories 297.2
Total Fat - 16.6 g
Saturated Fat - 3.2 g
Cholesterol - 103.3 mg
Sodium - 1103.9 mg
Total Carbohydrate - 26.2 g
Dietary Fiber - 3.3 g
Sugars - 4.4 g
Protein - 13 g
Calcium - 129.1 mg
Iron - 1.1 mg
Vitamin C - 7.5 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 450°F.

Step 2

Combine all ingredients in large bowl, except French bread.

Step 3

Mix together and place in a casserole dish.

Step 4

Bake until bubbling. (about 10-15 minutes).

Step 5

Serve with garlic French bread.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

When selecting the artichoke hearts, make sure to buy those that are canned in water rather than oil.
If you don't have access to baby bay shrimp, you can substitute with cooked, peeled, and deveined shrimp.

Ingredient substitutions

Substitute Greek yogurt for mayonnaise for a healthier option. This substitution will reduce the fat content of the spread while still providing a creamy texture.
Substitute canned crab meat for cooked shrimp for a different flavor. This substitution will add a sweet and salty flavor to the spread that will be a nice contrast to the artichoke hearts.

Variations

Tuna & Artichoke Spread Replace the cooked shrimp with 1/2 pound canned tuna, drained. Increase the Parmesan cheese to 1/2 cup. Omit the onion and bake for 10-15 minutes until bubbling.

Serve with

Mediterranean Rice Pilaf: This flavorful rice pilaf is a delicious accompaniment to the Shrimp & Artichoke Spread. It's a simple and healthy side dish that is full of vibrant Mediterranean flavors like garlic, oregano, and lemon. It's sure to be a hit with your guests!

Grilled Vegetable Skewers: Grilled vegetable skewers are a great way to add some color and texture to the meal. They are full of flavor from the marinade and the vegetables, and they are a healthy and nutritious addition to the meal. Plus, they can be cooked on the grill alongside the shrimp and artichoke spread, making it a convenient and tasty side dish.

FAQ

Q: How do I cook the shrimp & artichoke spread?

A: Preheat oven to 450°F. Combine all ingredients in a large bowl, except French bread. Mix together and place in a casserole dish. Bake until bubbling (about 10-15 minutes). Serve with garlic French bread.

Q: How much shrimp and artichoke spread should I make?

A: The amount of shrimp and artichoke spread you make will depend on how many people you are serving. A good rule of thumb is to plan for about 1/4 cup of spread per person.

Fun facts:

Fun Fact 1: Katie Downs is a popular restaurant located in Tacoma, Washington. It was founded in 1984 by the late chef and restaurateur, Katie Downs, who was known for her creative seafood dishes and great hospitality.

Fun Fact 2: Artichokes are believed to have originated in the Mediterranean region and were first cultivated by the ancient Greeks and Romans. It is said that the Roman Emperor Nero even had his own personal artichoke gardens!