Holly's Hot Shrimp & Artichoke Bake

Sharing a true family favorite recipe that is perfect for holiday gatherings!

Fall Recipes: Holly's Hot Shrimp & Artichoke Bake 

If it wasn't already obvious, gathering often around good food and drink is very important to us! Some of our best and most memorable get togethers with family and friends have happened spontaneously, so we love to have a few tried and true recipes we can always rely on. Especially ones like this  Shrimp & Artichoke Bake that are easy enough for casual get togethers but so delicious that you will be the hit of any dinner party or holiday event!  

Holly's Hot Shrimp & Artichoke Bake has been a family favorite for years, in fact it is adapted from a recipe from my godmother and forever family friend, Holly! Our Pappy Van Winkle Bourbon-Barrel Aged Pepper Sauce adds just the right amount of heat to the delicious flavor combination of shrimp and artichoke in baked golden cheese perfection! This dish will surely become your go-to as well!

This is one of those from the vault recipes that we are sharing, literally from our table to yours. Just be warned, once you bring it to a party, tailgate or holiday gathering, you will be asked to bring it every single time!

This is my go to appetizer and it is always a hit at parties and gatherings! 

Carrie Greener, Co-Founder

Ingredients For This Recipe:

  • 14 ounce can artichoke hearts, drained very dry and chopped 
  • ½ pound shrimp, cooked and diced 
  • ¾ cup Duke’s mayonnaise 
  • 1 ¼ cup Parmesan cheese, grated 
  • 3 tablespoons Pappy Van Winkle Bourbon Barrel-Aged Pepper Sauce 
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper 
  • pita chips for serving
  • Optional garnish: lemon zest, chives, a whole shrimp, drizzle of pepper sauce!


How To Prepare


Preheat oven to 400 degrees.

Recipe Note:  Be sure to drain and dry artichokes and shrimp very well - if they are wet your dip will be too!


Drain artichokes well and chop. Place chopped artichokes into a clean dish towel and squeeze out all excess moisture. 


Chop shrimp. Add shrimp, artichokes, and mayonnaise to a bowl and mix well. 


Stir in grated parmesan, black pepper and  Barrel-Aged Pepper Sauce.


Pour mixture into a shallow baking dish lightly greased with butter, and bake for 20 minutes until hot and bubbly.


Garnish with chives, lemon zest, a whole shrimp or drizzle with pepper sauce! Serve warm with pita chips.