"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

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.

Margaret Roberts
Added: Wednesday, August 16, 2006


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

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:




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