Ingredients
-
1
-
1 1/2
-
4
-
1/2
-
1/4
-
1
-
1/2
-
1
-
1/2
-
1/4
-
1
-
1/4
-
1/4
-
-
Directions
Shrimp Artichoke Casserole, This is an unashamedly indulgent dish that I got from a friend use half-and-half instead of heavy cream and it turns out fine I also don’t use the entire amount of butter – I saute the mushrooms in a bit of broth with just a tablespoon of butter But for those of you who live dangerously, I am submitting as in the original UPDATE: I am checking against the original to see if I made an error in posting – will update , Super as written, but second time I made it, used drained marinated artichokes and raw shrimp I cooked the shrimp shells in half n half to flavor it Then I removed the shells and added the cleaned shrimp to the half n half to cook til pink This gave a nice flavor to the finished dish Will definitely make this again Very easily adjusted to what you have on hand
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Steps
|
1
Done
|
Preheat Oven to 375 Deg. in Bottom of a Well-Greased 1 1/2 Quart Casserole, Place Artichoke Hearts and Cover With Shrimp. |
|
2
Done
|
Melt Half the Butter in Pan and Saute Mushrooms 6 to 8 Minutes. Pour Over Shrimp. |
|
3
Done
|
Melt Remaining Butter; Add Flour and Cook Over Low Heat 3 to 5 Minutes, Stirring Constantly. Gradually Add the Cream and Milk, Cooking Until Thick. |
|
4
Done
|
Add Salt, Pepper, Sherry and Worcestershire. Stir Until Smooth. |
|
5
Done
|
Pour Over Casserole and Top With Cheese and Paprika. |
|
6
Done
|
Bake 25 Minutes, Until Lightly Browned and Bubbly. |
|
7
Done
|
Serve by Itself, or Stretch by Serving Over Rice or Noodles. |
