Yield: 1 Servings
|¾ cup||Heavy cream|
|¼ cup||Dry sherry|
|\N \N||Salt and pepper to taste|
|2 cans||Artichoke hearts|
|1½ pounds||Shrimp, cleaned and cooked|
|1 tablespoon||Worcestershire sauce|
|¼ cup||Parmesan cheese|
|1 pounds||Fresh mushrooms|
Preparation : Arrange cut up artichokes (large pieces) on the bottom of a greased 8 x 12 inch baking dish. Put shrimp on top. Next melt 4½ tablespoons butter in saucepan. Add flour and whisk until smooth. Add milk and cream, salt, pepper, sherry and Worcestershire sauce. Set aside. Saute sliced mushrooms for 6 minutes in 2 tablespoons butter. Place on top of shrimp. Pour cream sauce over the top and sprinkle with Parmesan cheese, paprika at the end. Bake at 350 degrees for 30-45 minutes.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by RcpSwapper@...
on Mar 25, 1997