| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetable |
1 |
Servings |
INGREDIENTS
| 6 1/2 |
tb |
Butter |
| 4 1/2 |
tb |
Flour |
| 3/4 |
c |
Milk |
| 3/4 |
c |
Heavy cream |
| 1/4 |
c |
Dry sherry |
|
|
Paprika |
|
|
Salt and pepper to taste |
| 2 |
cn |
Artichoke hearts |
| 1 1/2 |
lb |
Shrimp, cleaned and cooked |
| 1 |
tb |
Worcestershire sauce |
| 1/4 |
c |
Parmesan cheese |
| 1 |
lb |
Fresh mushrooms |
INSTRUCTIONS
Preparation : Arrange cut up artichokes (large pieces) on the bottom of a
greased 8 x 12 inch baking dish. Put shrimp on top. Next melt 4 1/2
tablespoons butter in saucepan. Add flour and whisk until smooth. Add milk
and cream, salt, pepper, sherry and Worcestershire sauce. Set aside. Saute
sliced mushrooms for 6 minutes in 2 tablespoons butter. Place on top of
shrimp. Pour cream sauce over the top and sprinkle with Parmesan cheese,
paprika at the end. Bake at 350 degrees for 30-45 minutes.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by RcpSwapper@aol.com
on Mar 25, 1997
A Message from our Provider:
“Either Jesus pays or you do”