| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Seafood | New Orleans | Artichokes, Cheese, Main dishes, Mushrooms, Seafood | 4 | Servings |
INGREDIENTS
| 14 | oz | Canned artichoke hearts; drained, quartered |
| 1 1/2 | lb | Boiled shrimp; peeled and deveined |
| 1/4 | lb | Butter |
| 1/2 | lb | Fresh mushrooms; sliced |
| 1/4 | c | Flour |
| 1 | c | Heavy cream |
| 1/2 | c | Milk |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | c | Dry sherry |
| 1 | tb | Worcestershire sauce |
| 1/4 | c | Fresh grated Parmesan cheese |
| 1/4 | ts | Paprika |
INSTRUCTIONS
In the bottom of a well-greased 1 1/2 quart casserole, place artichoke hearts and cover with shrimp. In half of butter, saute mushrooms for 6-8 minutes. Pour over shrimp. Melt rest of butter. Add flour and cook over Low heat for 3-5 minutes, stirring constantly. Gradually add cream and milk, cooking until thick. Add salt, pepper, sherry and Worcestershire sauce. Stir until smooth. Pour over casserole. Top with cheese and paprika. Bake for 25 minutes until light brown and bubbly. MC formatting by bobbi744@sojourn.com Serving Ideas : Would be good served with rice pilaf. Recipe by: Jambalaya, New Orleans Junion League Cookbook Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Apr 01, 1998
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