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Vrazel's Shrimp & Artichoke Teresa

 SHRIMP & ARTICHOKE TERESA 

2 pounds small peeled shrimp, boiled in salted water (do not overcook) 

3 cans of artichoke hearts, drain and dice

 medium 1 1/2 cups Hellman’s Mayonnaise (If dry add more mayonnaise) 

1 cup of Parmesan Cheese, grated 

Shrimp topping:

 2 dozen large shrimp, peeled 

1/2 pound butter, melted

 12 toes of garlic, small diced

 Parmesan cheese

 Method: Take the 2 pounds of cooked shrimp, chopped artichokes, mayonnaise and Parmesan cheese and mix together well. Place into casserole dish and dip the large shrimp into the garlic butter and place them over the top of the mixture in the casserole dish. Lightly sprinkle Parmesan cheese over top. Place into 375-degree oven and cook until shrimp are cooked on top. (30 to 40 minutes) Submitted by Chef Bill Vrazel


Read more at: https://www.sunherald.com/living/food-drink/cooks-exchange/article157926144.html#storylink=cpy

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