"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Anne Floyd's Shrimp & Artichoke Casserole Recipe

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This recipe for Anne Floyd's Shrimp & Artichoke Casserole, by , is from Grits to Gourmet, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Roberts
Added: Wednesday, August 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
7 T. butter
7 T. flour
1 qt. half & half
2 c. grated sharp cheddar cheese
2 T. Worchestershire sauce
2 T. catsup
1 tsp. paprika, salt & pepper
4 T. sherry wine
2 cans artichoke hearts, drained
3 lbs. shrimp(cooked just enough to facilitate peeling)
Bread or Ritz cracker crumbs

Directions:
Directions:
Make sauce of butter, flour, 1/2 & 1/2. Add cheese,
worchestershire, catsup, paprika, salt & pepper. Add shrimp &
artichoke hearts. Place in large casserole. Add crumbs and
dots of butter. Bake at 350 until bubbly and browned.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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