Shrimp And Artichoke Casserole

• 6 1/2 tsp. butter
• 4 1/2 tsp. flour
• 3/4 c. milk
• 3/4 c. heavy cream
• 1/2 tsp. salt and pepper to taste
• 1 (20 oz.) can artichoke hearts, well drained
• 1/2 lb. fresh mushrooms, sliced
• 1 1/2 lb. large shrimp, cooked
• 1/2 c. dry sherry
• 1 tsp. Worcestershire sauce
• 1/2 c. freshly grated Parmesan cheese
• paprika

1. Preheat oven to 375u0b0.
2. Butter an oblong baking dish.
3. Melt 4 1/2 teaspoons of the butter; blend in flour.
4. Add milk and cream; cook, stirring constantly, until thickened.
5. Add salt and pepper to taste; set aside.
6. In remaining 2 teaspoons of butter, saute mushrooms gently for about 5 minutes.
7. Arrange artichokes in a single layer on the bottom of prepared baking dish.
8. Scatter shrimp over artichokes.
9. Cover shrimp with a layer of mushrooms.
10. Stir sherry and Worcestershire sauce into cream sauce; pour over contents of baking dish.
11. Sprinkle with cheese and paprika.
12. Bake for 20 to 30 minutes, or until bubbly (or refrigerate several hours and bake for 45 minutes).
13. Serve with rice.

butter, flour, milk, heavy cream, salt, fresh mushrooms, shrimp, sherry, worcestershire sauce, freshly grated parmesan cheese, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433157 (may not work)