"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Shrimp and Artichoke Casserole Recipe

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

Contributor:  
Contributor:  
Kathy Long
Added: Thursday, September 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 1/2 T. butter 1/2 lb. mushrooms
4 1/2 T. flour 1/4 t flour
1 cup whipping cream 1 T. worchestershire
1/2 cup half and half salt and pepper
1/4 cup grated parmesan Paprika
1 (14 oz) can artichoke hearts
2 lbs. shrimp, raw and peeled

Directions:
Directions:
Melt 4 1/2 T butter. Stir in flour. Add creams, stirring constantly. When thick, add salt and pepper. Drain artichokes and cut in half. Place on the bottom of a casserole dish. Place shrimp over artichokes. Saute mushrooms in remaining butter. Sprinkle 1/4 t. of flour over mushrooms. Stir. Arrange mushrooms over shrimp. Add sherry and worchestershire to cream sauce. Pour over shrimp and artichokes. Top with cheese and paprika. Bake at 375 for 20 minutes. Serves 6.

 

 

 

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