Shrimp And Artichokes - cooking recipe

Ingredients
    2 (14 1/2 oz.) cans artichoke hearts, drained
    1 lb. shrimp, cooked, peeled and deveined
    1/2 lb. fresh mushrooms, sliced
    6 Tbsp. butter
    4 Tbsp. flour
    1 1/2 c. milk
    salt and pepper to taste
    1 Tbsp. Worcestershire sauce
    1/4 c. dry sherry
    1 oz. Parmesan cheese, grated
    paprika
    fresh parsley
Preparation
    Preheat oven to 375\u00b0.
    In bottom of buttered casserole, arrange artichoke hearts.
    Spread shrimp over artichokes.
    Saute mushrooms in 2 tablespoons of butter for 6 minutes.
    Layer over shrimp.
    Melt remaining 4 tablespoons butter in a saucepan.
    Whisk in flour, stirring until well blended and smooth.
    Pour in milk, whisking constantly until mixture has thickened.
    Season with salt and pepper, then add Worcestershire sauce and sherry.
    Pour over casserole.
    Sprinkle with cheese and paprika.
    Bake at 375\u00b0 for 30 to 40 minutes.
    Serve hot, garnished with an extra sprinkling of paprika and chopped fresh parsley.
    Chicken may be substituted for shrimp.

Leave a comment