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Categories:
butter flour milk heavy cream salt fresh mushrooms shrimp sherry Worcestershire sauce freshly grated Parmesan cheese paprika
Viewed: 3 - Published at: 5 months agoIngredients
- 6 1/2 tsp. butter
- 4 1/2 tsp. flour
- 3/4 c. milk
- 3/4 c. heavy cream
- 1/2 tsp. salt and pepper to taste
- 1 (20 oz.) can artichoke hearts, well drained
- 1/2 lb. fresh mushrooms, sliced
- 1 1/2 lb. large shrimp, cooked
- 1/2 c. dry sherry
- 1 tsp. Worcestershire sauce
- 1/2 c. freshly grated Parmesan cheese
- paprika
Method
- Preheat oven to 375°.
- Butter an oblong baking dish.
- Melt 4 1/2 teaspoons of the butter; blend in flour.
- Add milk and cream; cook, stirring constantly, until thickened.
- Add salt and pepper to taste; set aside.
- In remaining 2 teaspoons of butter, saute mushrooms gently for about 5 minutes.
- Arrange artichokes in a single layer on the bottom of prepared baking dish.
- Scatter shrimp over artichokes.
- Cover shrimp with a layer of mushrooms.
- Stir sherry and Worcestershire sauce into cream sauce; pour over contents of baking dish.
- Sprinkle with cheese and paprika.
- Bake for 20 to 30 minutes, or until bubbly (or refrigerate several hours and bake for 45 minutes).
- Serve with rice.
