Shrimp Artichoke Casserole

Name: Shrimp Artichoke Casserole
Ingredients: 1 (14 oz.) artichoke hearts, drained and quartered; 1 1/2 lb. boiled shrimp, peeled and deveined; 1 stick butter; 1/2 lb. fresh mushrooms, sliced; 1/4 c. flour; 1 c. heavy cream; 1/2 c. milk; 1 tsp. salt; 1/2 tsp. pepper; 1/4 c. dry sherry; 1 Tbsp. Worcestershire sauce; 1/4 c. freshly grated Parmesan cheese; 1/4 tsp. paprika

13 ingredients

8 steps

Ingredients

1 (14 oz.) artichoke hearts, drained and quartered
1 1/2 lb. boiled shrimp, peeled and deveined
1 stick butter
1/2 lb. fresh mushrooms, sliced
1/4 c. flour
1 c. heavy cream
1/2 c. milk
1 tsp. salt
1/2 tsp. pepper
1/4 c. dry sherry
1 Tbsp. Worcestershire sauce
1/4 c. freshly grated Parmesan cheese
1/4 tsp. paprika

Directions

1

In bottom of a well-greased 1 1/2-quart casserole, place artichoke hearts and cover with shrimp.
2

In 1/2 stick butter, saute the mushrooms 6 to 8 minutes.
3

Pour over shrimp.
4

Melt remaining 1/2 stick butter. Add flour and cook over low heat 3 to 5 minutes, stirring constantly.
5

Gradually add cream and milk, cooking until thick. Add salt, pepper, sherry and Worcestershire sauce.
6

Stir until smooth.
7

Pour over casserole. Top with cheese and paprika.
8

Bake 25 minutes until light brown and bubbly.