Shrimp and artichoke casserole #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6½ | tablespoon | Butter |
| 4½ | tablespoon | Flour |
| 1 | cup | Whipping cream |
| ½ | cup | Half and Half |
| Salt and pepper; to taste | ||
| 14 | ounces | Artichoke hearts |
| ½ | pounds | Fresh mushrooms |
| ¼ | teaspoon | Flour |
| ¼ | cup | Dry sherry |
| 1 | tablespoon | Worcestershire sauce |
| ¼ | cup | Parmesan cheese; grated |
| Paprika (up to) | ||
| 2 | pounds | Shrimp; cooked/cleaned |
Directions
From: Bobb1744@...
Date: Sun, 12 May 1996 15:30:35 -0400 Recipe by: Holy Chow/Best of the Best in Kentucky I am enclosing a couple of interesting sounding recipes that I found in the same book, Best of the Best from Kentucky (I found this cook book in a gara sale yesterday) It is a book of recipes from many Kentucky groups' or individual's cookbooks.
Melt 4½ Tbsps. of butter. Stir in 4 ½ Tbsps. of flour, add cream, stirring constantly. When thick, add salt and pepper. Set aside. Drain artichokes and cut in half. Place on bottom of casserole. Place shrimp over aritichokes. Saute musrhooms in remaining butter. Sprinkle ¼ tsp. flour o mushrooms. STir, then scatter musrhooms over shrimp. Add sherry and Worcestershire sauce to cream sauce. Pour over casserole. Top with chees an paprika. Bake at 375F for 20 minutes.
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