Shrimp And Artichokes In Sherry Cream Sauce

• 6 1/2 tablespoons butter, divided
• 4 1/2 tablespoons flour
• 3/4 cup milk
• 3/4 cup heavy cream
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 1 (14 ounce) can quartered artichoke hearts or (8 ounce) package thawed frozen artichoke hearts
• 1 1/2 lbs large shrimp, peeled and deveined
• 1/2 lb fresh mushrooms, sliced
• 1/2 cup dry sherry
• 1/2 cup freshly ground parmesan cheese
• 1 tablespoon Worcestershire sauce
• paprika

1. Preheat oven to 375 degrees. Butter an oblong baking dish and set aside.
2. Melt 4-1/2 T. butter, then blend in flour to make a roux. Slowly add milk and cream, stirring constantly until thick. Stir in sherry and Worcestershire sauce, then add salt and pepper, to taste, and set aside.
3. In remaining 2 T. butter, saute mushrooms gently for about 5 minutes, until soft. Set aside.
4. Arrange artichoke hearts in single layer in baking dish. Scatter shrimp on top of artichokes, then cover shrimp with sauteed mushrooms. Pour cream sauce over baking dish, then sprinkle with parmesan cheese and paprika.
5. Bake 20-30 minutes until bubbly and shrimp is cooked through.

butter, flour, milk, heavy cream, salt, pepper, quartered artichoke hearts, shrimp, fresh mushrooms, sherry, freshly ground parmesan cheese, worcestershire sauce, paprika

Taken from www.food.com/recipe/shrimp-and-artichokes-in-sherry-cream-sauce-530653 (may not work)