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Ingredients
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 2 cups half and half
- 1/4 cup grated Parmesan Cheese
- 1/4 cup sherry
- 1 Tbsp. Worchestershire sauce
- 1 tsp. garlic powder
- dash of salt
- dash of red pepper
- 2 egg yolks, lightly beaten
- 1 (13 3/4 ounce) can artichoke hearts, drained and chopped
- 1 lb. shrimp, cleaned, peeled and deveined
- 1/4 lb. fresh mushrooms, chopped
- 3/4 cup grated Cheddar and Monterey Jack cheese
- paprika to taste
Preparation
Step 1
Preheat the oven to 350 degrees.
Melt the butter in a saucepan over medium heat. Blend in the flour to make a roux. Add the half and half all at once, stirring constantly until thickened and smooth. Add the Parmesan, sherry, Worchestershire sauce, garlic powder, salt and pepper. Temper the egg yolks with 2 Tbsp. of hot mixture and add back to the cheese mixture. Set aside. Mix artichoke hearts, shrimp and mushrooms together. Put in a baking dish, and pour sauce over the top. Sprinkle the top with the grated cheese and paprika.
Bake for 30 to 35 minutes. Serve with crackers or tortilla chips.