"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Shrimp and Artichoke Casserole Recipe

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This recipe for Shrimp and Artichoke Casserole, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Holman (?)
Added: Sunday, January 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 1/2 T butter, divided
4 1/2 T flour
3/4 c milk
3/4 c heavy cream
fresh ground pepper
1 can (20 oz) artichoke hearts (drained)
1 lb shrimp, cooked and cleaned
4 oz fresh mushrooms (sliced)
1/4 c dry sherry
1 T worchestershire sauce
1/4 c grated parmesan cheese
paprika

Directions:
Directions:
In med. saucepan, melt butter. With whisk, stir in flour until blended. Gradually add in milk and cream. Cook and stir until thick and smooth. Season with salt and pepper and set aside.

In greased shallow baking dish, arrange artichoke hearts, then shrimp.

In small saucepan, sautee mushrooms and 2 T butter for 6 minutes. Spoon over artichokes and shrimp.

Add sherry and worchestershire to cream sauce. Pour over mushrooms.

Sprinkle with parmesan. Bake in preheated oven at 375 for 20 minutes or until bubbly

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Very rich and good.

 

 

 

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