Shrimp artichoke casserole

4 Servings

Ingredients

Quantity Ingredient
14 ounces Canned artichoke hearts; drained, quartered
1½ pounds Boiled shrimp; peeled and deveined
¼ pounds Butter
½ pounds Fresh mushrooms; sliced
¼ cup Flour
1 cup Heavy cream
½ cup Milk
1 teaspoon Salt
½ teaspoon Pepper
¼ cup Dry sherry
1 tablespoon Worcestershire sauce
¼ cup Fresh grated Parmesan cheese
¼ teaspoon Paprika

Directions

In the bottom of a well-greased 1½ quart casserole, place artichoke hearts and cover with shrimp. In half of butter, saute mushrooms for 6-8 minutes. Pour over shrimp. Melt rest of butter. Add flour and cook over Low heat for 3-5 minutes, stirring constantly. Gradually add cream and milk, cooking until thick. Add salt, pepper, sherry and Worcestershire sauce.

Stir until smooth. Pour over casserole. Top with cheese and paprika. Bake for 25 minutes until light brown and bubbly. MC formatting by bobbi744@...

Serving Ideas : Would be good served with rice pilaf.

Recipe by: Jambalaya, New Orleans Junion League Cookbook Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 01, 1998

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