| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood | 6 | Servings | |
INGREDIENTS
| 1 1/2 | qt | Water |
| 1/4 | ts | Dried green onions |
| 1 | sl | Lemon |
| 1 | tb | Salt plus |
| 1 | ts | Salt |
| 1 | tb | Worcestershire sauce |
| 1/2 | c | Celery tops |
| 1/4 | ts | Instant shrimp boil |
| 1 1/2 | lb | Shrimp; peeled, deveined (fresh or frozen) |
| 2 | tb | Butter |
| 2 | tb | All-purpose flour |
| 1 1/4 | c | Half-and-half cream; heated, warm to hot |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground white pepper |
| 1 1/2 | tb | Sherry wine |
| 1 | cn | (14-oz) artichoke hearts; drained |
| 1 | lb | Fresh mushrooms |
| 1/2 | c | Butter |
| 1/2 | ts | Paprika |
| 4 | tb | Grated Parmesan cheese |
INSTRUCTIONS
SAUCE Bring water & seasonings to a boil. Add shrimp. Return to boil for 1 minute. Allow to cool 2-3 minutes in water after removing from heat. Drain at once. Make sauce: Saute mushrooms in 1/2 cup butter 6-8 mintues. Drain & set aside. Melt 2 Tbs butter in top of double boiler or in skillet over low heat. Add flour & blend. Slowly stir in half-and-half. Add salt & white pepper. Cook & stir until sauce is smooth & boiling. Remove from heat; add sherry. Place artichoke hearts in large buttered casserole. Scatter shrimp & mushrooms over hearts. Cover with white sauce & sprinkle generously with paprika & Parmesan cheese. Bake in preheated 350 oven for 30 minutes or until bubbly. Serve over saffron rice. This may be made a day ahead & refrigerated. Yields 6 yummy servings. JEANNIE TURLEY PART 1 OF 2 From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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