Shrimp Artichoke Casserole

• 1 (14 oz.) artichoke hearts, drained and quartered
• 1 1/2 lb. boiled shrimp, peeled and deveined
• 1 stick butter
• 1/2 lb. fresh mushrooms, sliced
• 1/4 c. flour
• 1 c. heavy cream
• 1/2 c. milk
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 c. dry sherry
• 1 Tbsp. Worcestershire sauce
• 1/4 c. freshly grated Parmesan cheese
• 1/4 tsp. paprika

1. In bottom of a well-greased 1 1/2-quart casserole, place artichoke hearts and cover with shrimp.
2. In 1/2 stick butter, saute the mushrooms 6 to 8 minutes.
3. Pour over shrimp.
4. Melt remaining 1/2 stick butter. Add flour and cook over low heat 3 to 5 minutes, stirring constantly.
5. Gradually add cream and milk, cooking until thick. Add salt, pepper, sherry and Worcestershire sauce.
6. Stir until smooth.
7. Pour over casserole. Top with cheese and paprika.
8. Bake 25 minutes until light brown and bubbly.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=659762 (may not work)