Shrimp and artichoke casserole #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (no. 2) artichoke hearts |
| ¾ | pounds | Cooked shrimp |
| ¼ | pounds | Fresh or canned mushrooms |
| 1½ | cup | Cream sauce |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Worcestershire sauce |
| ¼ | cup | Dry sherry |
| ¼ | cup | Parmesan cheese; grated |
| Salt; pepper & paprika to taste | ||
Directions
Arrange artichoke hearts in a buttered casserole dish; spread shrimp over artichokes. Slice mushrooms and saut‚ in butter for six minutes; add to shrimp. Mix Worcestershire sauce with sherry and cream sauce; pour into casserole . Sprinkle with cheese and paprika. Bake 30 to 40 minutes in a 375 degree oven. Garnish with parsley when serving.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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