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1 (20-ounce) can artichoke hearts 3/4 pound raw shrimp, boiled and cleaned 1/4 pound fresh or canned mushrooms, sliced 5 tablespoons butter 1/4 cup chopped onions 4 tablespoons all-purpose flour 1 1/2 cups half-and-half 1 tablespoon Worcestershire sauce Salt and pepper to taste 3 tablespoons dry sherry 1/4 cup grated Parmesan cheese Paprika Drain artichokes; slice in half and arrange in buttered 13x9-inch baking dish. Spread the cooked shrimp over artichokes. Saute mushrooms in butter for about 5 minutes; lift out and sprinkle over shrimp and artichokes. Cook onions in same butter until transparent. Add flour and cook a minute or two longer. Add half-and-half and stir until thickened. Add Worcestershire, salt (lightly, as Parmesan cheese is salty), pepper, and sherry to cream sauce and pour over contents of baking dish. Sprinkle with Parmesan cheese and paprika. Bake 375 degrees for 20 minutes. Yield: 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |