| 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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