Outstanding shrimp
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | quart | Water |
| ¼ | teaspoon | Dried green onions |
| 1 | slice | Lemon |
| 1 | tablespoon | Salt plus |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Worcestershire sauce |
| ½ | cup | Celery tops |
| ¼ | teaspoon | Instant shrimp boil |
| 1½ | pounds | Shrimp; peeled, deveined (fresh or frozen) |
| 2 | tablespoons | Butter |
| 2 | tablespoons | All-purpose flour |
| 1¼ | cup | Half-and-half cream; heated, warm to hot |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground white pepper |
| 1½ | tablespoon | Sherry wine |
| 1 | can | (14-oz) artichoke hearts; drained |
| 1 | pounds | Fresh mushrooms |
| ½ | cup | Butter |
| ½ | teaspoon | Paprika |
| 4 | tablespoons | Grated Parmesan cheese |
Directions
SAUCE
Bring water & seasonings to a boil. Add shrimp. Return to boil for 1 minute. Allow to cool 2-3 minutes in water after removing from heat. Drain at once. Make sauce: Saute mushrooms in ½ cup butter 6-8 mintues. Drain & set aside. Melt 2 Tbs butter in top of double boiler or in skillet over low heat. Add flour & blend. Slowly stir in half-and-half. Add salt & white pepper. Cook & stir until sauce is smooth & boiling. Remove from heat; add sherry. Place artichoke hearts in large buttered casserole. Scatter shrimp & mushrooms over hearts. Cover with white sauce & sprinkle generously with paprika & Parmesan cheese. Bake in preheated 350 oven for 30 minutes or until bubbly. Serve over saffron rice. This may be made a day ahead & refrigerated. Yields 6 yummy servings.
JEANNIE TURLEY
PART 1 OF 2
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .