Outrageous Recipe!

This was served to me at a Holiday luncheon. It was DELICIOUS. The host multiplied the recipe by 18! It freezes well and is great served over white rice.

Shrimp and Artichoke Casserole

1 lb shrimp cooked
1pkg. frozen artichokes cooked
1/4 lb fresh mushroom sliced
6 1/2 tbsp. butter
4 1/2 tbsp. flour
1/4 c freshly grated Parmesan cheese
3/4 c. milk
3/4 c. heavy cream
1 tbsp. Worcestershire sauce
1/4 c. dry sherry wine
salt and pepper to taste
Paprika

Preheat overn to 375. Melt 4 1/2 tbsp. butter and stir in flour. When lended, gradually add milk and cream, stirring with a whisk. When thick and smooth, season with salt and pepper. Arrange arichoke hearts over bottom of buttered baking dish. Scatter shrimp over artichoks. Saute slice d mushrooms in reamined 2 tbsp. butter for 5-6 minutes. Spoon them over shrimp and artichokes. Add sherry and Worcestershire sauce to cream sauce and pour over contents of baking dish. Sprinkle on cheese and dash of paprika. Bake at 375 for 20-30 minutes. Serves 4-6

My friend cut this recipe out of the Journal years ago. It was in Edna Michael's food column submitted by Mrs. Fred Beck. Everyone ALWAYS wants the recipe!

Bon Appetit!