Shrimp and Artichoke Casserole

Ingredients

• 6 1/2 tablespoons butter, divided
• 1 lb shrimp, cooked, shelled and deveined
• 4 1/2 tablespoons flour
• 1/4 lb mushroom
• 3/4 cup milk
• 1/4 cup dry sherry
• 3/4 cup whipping cream
• 1 tablespoon worcestershire sauce
• salt and pepper
• 1/2-1 cup freshly grated parmesan cheese, see note
• 15 ounces artichoke hearts, drained or 9 ounces frozen artichoke hearts
• paprika

Directions

1. 1

   NOTE the one cup may be a typo. Start with 1/2 cup to try this and work your way up. The reason I think it is a typo is 1 / was how the ingredient was written.

2. 2

   Preheat oven to 375 degrees.

3. 3

   Melt 4-1/2 tbsp butter in a saucepan. Stir in the flour and blend well. Gradually whisk in the milk and cream, until the mixture is thickened and smooth. Season with salt and pepper.

4. 4

   Arrange artichoke hearts in buttered 12"x8"x2" baking dish. Scatter shrimp over the artichoke hearts.

5. 5

   Saute the mushrooms in 2 tbsp butter. for 6 minutes. Spoon the mushrooms over the shrimp in the baking pan.

6. 6

   Add the sherry and Worcestershire Sauce to the cream sauce. Pour the cream sauce over the shrimp. Sprinkle with the Parmesan cheese and paprika.

7. 7

   Bake at 375 degrees for 30 minutes.