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.
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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
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.