Shrimp Artichoke Casserole

Title:
Shrimp Artichoke Casserole

Yield:
4 Servings

Categories:
Artichokes,
Cheese,
Main
Dishes,
Mushrooms,
Seafood




Ingredients:





    14 oz Canned artichoke hearts;


          -drained, quartered


 1 1/2 lb Boiled shrimp; peeled and


          -deveined


   1/4 lb Butter


   1/2 lb Fresh mushrooms; sliced


   1/4 c  Flour


     1 c  Heavy cream


   1/2 c  Milk


     1 ts Salt


   1/2 ts Pepper


   1/4 c  Dry sherry


     1 tb Worcestershire sauce


   1/4 c  Fresh grated Parmesan cheese


   1/4 ts Paprika






 In the bottom of a well-greased 1 1/2 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@sojourn.com


 


 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 
on


 Apr 01, 1998