Tasty Tuesday - Shrimp & Artichoke Casserole

Serves 6

Ingredients:

6 1/2 tablespoons butter, divided use

4 1/2 tablespoons flour

1 cup whipping cream

1/2 cup half and half

salt and pepper to taste

1 (14 ounce) can artichoke hearts

1 1/2 to 2 pounds shrimp, cooked and deveined

1/2 pound fresh mushrooms

1/4 teaspoon flour

1/4 cup dry sherry

1 tablespoon Worcestershire

1/4 cup grated Parmesan cheese

paprika

Directions:

Preheat oven to 375 degrees. 

Melt 4 1/2 tablespoons butter. Stir in 4 1/2 tablespoons flour. Add creams, stirring constantly. When thick, add salt and pepper to taste.

Drain artichokes and cut in half. Place on bottom of casserole. Place shrimp over artichokes. 

Saute mushrooms in remaining butter. Sprinkle 1/4 teaspoon flour over mushrooms. Stir. Scatter mushrooms over shrimp. 

Add sherry and Worcestershire to cream sauce. Pour over casserole.

Top with cheese and paprika. 

Bake at 375 degrees for 20 minutes. 

Note: I'm not sure if the shrimp actually have to be cooked before hand if you're going to stick them in the oven for 20 minutes.

I found this recipe in Sunday, March 6, 2011's Post & Courier.