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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 8 |
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Directions: Heat oven to 350F degrees. In a medium skillet melt butter over medium
heat. Add scallions, parsley and garlic and saute, stirring constantly for 5 to 6
minutes. Be careful that the garlic does not burn. Stir in cheese, mayonnaise,
sour cream, and lemon juice. Reduce the heat to very low. Stir and cook the
mixture for 10 minutes. Remove the skillet from the heat, stir in shrimp and
artichokes. Season to taste with Tabasco sauce, salt and pepper. Cut fish into
serving-size pieces and pat dry. Set aside.
In the bottom of a greased, ovenproof casserole that will just hold the fish in one
layer, make a bed of half the shrimp mixture. Top with all of the fish, making one layer
only. Top with remaining shrimp mixture. Bake at 350F degrees for 20 minutes.
Remove from oven. Drain off any liquid that has accumulated. Sprinkle
almonds over the top and run the dish under the broiler for a minute or two
until the top is golden. Serve hot.
Ingredients:
1/4 Cup(s) Butter, melted
1/2 Cup(s) Chopped scallions
1/4 Cup(s) Minced parsley
2 Teaspoon(s) Minced garlic
8 Ounce(s) Parmesan cheese finely grated
1 Cup(s) Mayonnaise
1 Cup(s) Sour cream
2 Tablespoon(s) Lemon juice
1 Pound(s) Small shrimp, peeled
14 Ounce(s) Waterpack artichoke hearts
1/8 Teaspoon(s) Tabasco sauce
4 Pound(s) White fleshed fish
6 Tablespoon(s) Slivered almonds |
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