| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Casserole | 4 | Servings | |
INGREDIENTS
| 1 | no. 2 artichoke hearts | |
| 3/4 | lb | Cooked shrimp |
| 1/4 | lb | Fresh or canned mushrooms |
| 1 1/2 | c | Cream sauce |
| 2 | T | Butter |
| 1 | T | Worcestershire sauce |
| 1/4 | c | Dry sherry |
| 1/4 | c | Parmesan cheese, grated |
| Salt, pepper & paprika to | ||
| taste |
INSTRUCTIONS
Arrange artichoke hearts in a buttered casserole dish; spread shrimp over artichokes. Slice mushrooms and saut in butter for six minutes; add to shrimp. Mix Worcestershire sauce with sherry and cream sauce; pour into casserole . Sprinkle with cheese and paprika. Bake 30 to 40 minutes in a 375 degree oven. Garnish with parsley when serving. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 168
Calories From Fat: 75
Total Fat: 8.5g
Cholesterol: 127.9mg
Sodium: 621.7mg
Potassium: 242.9mg
Carbohydrates: 4g
Fiber: <1g
Sugar: 1g
Protein: 15g