Asparagus-Artichoke Casserole With Shrimp(Serves 6) - cooking recipe

Ingredients

1 lb. fresh asparagus, steamed
1 (14 oz.) can artichoke hearts, drained and quartered
1 1/2 lb. shrimp, cooked and cleaned
1/4 lb. fresh mushrooms
6 1/2 Tbsp. butter
4 1/2 Tbsp. flour
3/4 c. whipping cream
3/4 c. milk
3/4 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne
1/2 c. dry sherry
1 Tbsp. Worcestershire
1/4 c. grated Parmesan cheese
paprika

Preparation

Arrange asparagus, artichokes and shrimp in 2-quart casserole in order stated.
Lightly saute mushrooms in 2 tablespoons butter. Arrange over shrimp.
Melt remaining 4 1/2 tablespoons butter in saucepan.
Stir in flour; cook 2 minutes.
Add cream and milk to flour, stirring constantly.
When thick and smooth, season with salt and peppers.
Stir in sherry and Worcestershire.
Pour over casserole.
Sprinkle with cheese and paprika.
(May do ahead and refrigerate at this point.
Let stand at room temperature 30 minutes before continuing.)
Bake at 375\u00b0 for 20 minutes.