From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Arrange shrimp, artichoke hearts and mushrooms in a casserole. Melt butter in saucepan over low heat. Stir in flour, salt and pepper. Gradually add milk and cream, stirring constantly. Add Worcestershire sauce and sherry.
Pour sauce over shrimp mixture in casserole. Sprinkle Parmesan cheese and paprika on top. Bake in 375 degree oven for 30 minutes. May be served over rice. This may be prepared in advance and baked before serving. Freezes well, but sauce will need to be thinned after being frozen.
SERVINGS: 4 - 6
- 1 pound cooked, shelled shrimp
- 1 can (1-pound) whole artichoke hearts, well drained
- 1/4 pound fresh mushrooms, or 1 can (4-ounce) button mushrooms
- 1/4 cup butter
- 5 Tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup milk
- 1 cup cream
- 2 teaspoons Worcestershire sauce
- 1/2 cup (or less) dry sherry
- 1/4 cup Parmesan cheese
- Paprika
TO PREPARE:
Arrange shrimp, artichoke hearts and mushrooms in a casserole. Melt butter in saucepan over low heat. Stir in flour, salt and pepper. Gradually add milk and cream, stirring constantly. Add Worcestershire sauce and sherry.
Pour sauce over shrimp mixture in casserole. Sprinkle Parmesan cheese and paprika on top. Bake in 375 degree oven for 30 minutes. May be served over rice. This may be prepared in advance and baked before serving. Freezes well, but sauce will need to be thinned after being frozen.
SERVINGS: 4 - 6
