Shrimp With Artichokes

• 3 c. mushrooms, sliced
• 1/2 c. butter
• 1/2 c. flour
• 3 c. half and half
• 1/2 c. milk
• 2 Tbsp. parsley
• 1/2 tsp. each: salt and pepper
• 1 tsp. Worcestershire sauce
• 3 drops Tabasco sauce
• 2 (16 oz.) cans artichoke hearts, drained
• 3 lb. large shrimp, cooked, shelled and deveined
• 2 c. Swiss cheese, grated

1. Preheat oven to 375u0b0.
2. Saute mushrooms in butter for 5 minutes.
3. Blend in flour; cook and stir 3 minutes.
4. Remove from heat.
5. Gradually stir in half and half and milk.
6. Add parsley, salt, Worcestershire sauce and Tabasco sauce.
7. Cook, stirring constantly, until thickened; set aside.
8. Arrange artichoke hearts and shrimp in greased 9 x 13-inch baking dish.
9. Cover with mushroom sauce.
10. Sprinkle with cheese.
11. Bake, uncovered, for 20 minutes, or until bubbly.
12. Makes 6 to 8 servings.

mushrooms, butter, flour, milk, parsley, salt, worcestershire sauce, tabasco sauce, hearts, shrimp, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082567 (may not work)