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Shrimp and artichoke casserole

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Ingredients/Components

butter
flour
milk - 3/4 c
heavy cream - 3/4 c
salt and pepper each - 1/2 tsp
can artichoke hearts, drained - 1 oz
large shrimp, cooked
fresh mushrooms, sliced - 1/2 lb
dry sherry - 1/2 c
Worcestershire sauce - 1 Tbsp
fresh grated Parmesan cheese - 1/2 c
paprika - 1 item

How to make shrimp and artichoke casserole:

Butter oblong baking dish. Melt 4 1/2 tablespoons of butter. Blend in flour. Add milk and cream; cook, stirring constantly, until thick. Add salt and pepper; set aside. Saut?� mushrooms in remaining butter for about 5 minutes. Arrange artichokes in a single layer on bottom of prepared dish; scatter shrimp over artichokes. Cover shrimp with mushrooms. Stir sherry and Worcestershire sauce into cream sauce and pour into baking dish. Sprinkle with cheese and paprika. Bake 20 to 30 minutes at 375°. Serves 6.

Can refrigerate several hours first, then bake 45 minutes.

Recipe categories: Main dish, Casseroles, Shrimp.

Rating:

3.9

Average rating: 3.9, total votes: 9

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