Served as main course. Non-vegetarian dish.

6 1/2 Tablespoons Butter

4 1/2 Tablespoons Flour

1 cup Whipping Cream

1/2 cup Half and half

Salt and Pepper to taste

14 ounce can Artichoke Hearts

1/2 pound fresh Mushrooms

1/4 teaspoon Flour

1/4 cup dry Sherry

1 Tablespoon Worcestershire Sauce

1/4 cup Parmesan Cheese, grated

Paprika

1 1/2 to 2 pounds Shrimp, cooked/cleaned

Melt 4 1/2 tablespoons of butter. Stir in 4 1/2 tablespoons of flour, add cream, stirring constantly. When thick, add salt and pepper. Set aside. Drain artichokes and cut in half. Place on bottom of casserole. Place shrimp over Artichoke. Saute mushrooms in remaining butter. Sprinkle 1/4 tsp. flour over mushrooms. Stir, then scatter mushrooms over shrimp. Add sherry and Worcestershire sauce to cream sauce. Pour over casserole. Top with cheese and paprika. Bake at 375° for 20 minutes.

Serves: 6

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