SHRIMP AND ARTICHOKE CASSEROLE

By dyannucci

This is rich. " it can be doubled or tripled with ease, and can be made earlier in the day.

Ingredients

• 1/2 pound mushrooms, sliced
• 6 tablespoons butter
• 1 1/2 pounds cooked shrimp (shelled and deveined)
• 8-10 canned artichoke hearts, chopped coarsely
• 1/4 cup flour
• 1 1/2 cups light cream
• 1/2 cup dry sherry
• 1 tablespoon Worcestershire sauce
• Salt and pepper
• 1/4 teaspoon paprika
• 1/2 cup freshly grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees. Saute mushroom~ in two tablespoons of the butter until soft. Layer a three-quart casserole with mushrooms, shrimp, and artichoke hearts. Melt remaining but¬ter, add flour, and cook and stir for three minutes. Gradually add cream; cook and stir until sauce is well blended and thick¬ened. Add sherry, Worcestershire sauce, salt, pepper, paprika. Pour Over Classerole ingredients and sprinkle with Parmesan. Bake 30 to 40 minutes until bubbly hot and lightly browned.