Adlai Stevenson'S Cook'S Casserole

• 4 1/2 Tbsp. butter
• 3/4 c. milk
• salt and pepper
• 1 (No. 2) can artichoke hearts, drained or 2 packets frozen, thawed and lightly cooked
• 1 lb. shrimp, cooked, shelled and deveined
• 2 Tbsp. butter
• 3/4 c. dry sherry wine
• 1/4 c. grated parmesan cheese
• 4 1/2 Tbsp. flour
• 3/4 c. cream
• 1/4 lb. mushrooms, sliced
• 1 Tbsp. Worcestershire sauce
• paprika

1. Preheat oven to 375u0b0.
2. Make white sauce with 4 1/2 tablespoons butter, flour, milk, cream, salt and pepper.
3. Arrange artichokes over the bottom of a buttered baking dish.
4. Scatter shrimp over the artichokes.
5. Cook the mushrooms in 2 tablespoons butter for 6 minutes and spoon over shrimp-artichoke mixture.
6. Add sherry and Worcestershire sauce to white sauce and pour over contents of baking dish.
7. Sprinkle with cheese and paprika and bake 20 to 30 minutes.
8. Serves 4.

butter, milk, salt, hearts, shrimp, butter, sherry wine, parmesan cheese, flour, cream, mushrooms, worcestershire sauce, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=339171 (may not work)