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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

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.

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