Shrimp Artichoke Casserole - cooking recipe

Ingredients

1 (14 ounce) can artichoke hearts, drained and quartered
1 1/2 lbs cooked shrimp, peeled and deveined
4 ounces butter
1/2 lb fresh mushrooms, sliced
1/4 cup flour
1 cup heavy cream
1/2 cup milk
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup dry sherry
1 tablespoon Worcestershire sauce
1/4 cup freshly grated parmesan cheese
1/4 teaspoon paprika

Preparation

Preheat oven to 375 deg. In bottom of a well-greased 1 1/2 quart casserole, place artichoke hearts and cover with shrimp.
Melt half the butter in pan and saute mushrooms 6 to 8 minutes. Pour over shrimp.
Melt remaining butter; add flour and cook over low heat 3 to 5 minutes, stirring constantly. Gradually add the cream and milk, cooking until thick.
Add salt, pepper, sherry and Worcestershire. Stir until smooth.
Pour over casserole and top with cheese and paprika.
Bake 25 minutes, until lightly browned and bubbly.
Serve by itself, or stretch by serving over rice or noodles.