Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6½ tablespoon | Butter |
| 4½ tablespoon | Flour |
| ¾ cup | Milk |
| ¾ cup | Heavy cream |
| ¼ cup | Dry sherry |
| \N \N | Paprika |
| \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