| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Casserole |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(no. 2) artichoke hearts |
| 3/4 |
lb |
Cooked shrimp |
| 1/4 |
lb |
Fresh or canned mushrooms |
| 1 1/2 |
c |
Cream sauce |
| 2 |
tb |
Butter |
| 1 |
tb |
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.
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”