Shrimp and Artichoke Casserole


6 tablespoons butter
4 tablespoons flour
3/4 cup milk
3/4 cup heavy cream
salt and pepper to taste
1 No.2 can artichoke hearts, drained, or 1 package frozen artichoke hearts, cooked
1-1/2 pounds shrimp (fresh, frozen, or canned)
1/4 pound sliced mushrooms
1/4 cup sherry
1 tablespoon Worcestershire sauce
1/4 cup grated Parmesan cheese


Preheat the oven to 375 degrees F. Melt the butter and saute the mushrooms for 2 minutes; stir in the flour and blend. Gradually add the milk and cream, stirring constantly with a whisk. When thick, add salt and pepper. Arrange the artichokes in a buttered baking dish and place the shrimp over them. After adding the sherry and Worcestershire to the mushroom sauce, pour it over all. Sprinkle with cheese and paprika and bake for 20-30 minutes.


Serves 6

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