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Recipe for Shrimp and Artichoke Casserole | Almanac.com

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Shrimp and Artichoke Casserole

The Editors
Yield
Serves 6
Category
Fish and Seafood
Course
Main Dish
Lunch
Preparation Method
Bake
Sources
Favorite New England Recipes
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This dish was a favorite of Adlai Stevenson when he was our representative to the United Nations. Serve it with rice or buttered noodles, a mixed greens salad, and garlic bread.

Ingredients
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
paprika
Instructions

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.

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The Almanac Chefs

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