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Shrimp and Artichoke Casserole Recipe

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

Ginger Zeller
Added: Sunday, October 5, 2008


4 T. butter
2 1/2 T. flour
1/2 t. salt
1/4 t. pepper
1/8 t. cayenne pepper
1 cup cream
1 T. worcestershire sauce
1/4 cup dry sherry (or dry white wine)
1 can whole artichoke hearts
1 lb. cooked and cleaned shrimp
1/2 lb. sliced mushrooms
1/4 cup Parmesan cheese

Make a medium thick cream sauce by melting 2 T. butter in a saucepan and whisking in the flour until smooth. Add salt, peppers and cream. Cook, stirring, until smooth. Add worcestershire sauce and wine; blend and set aside. Drain artichokes and arrange them in a shallow, buttered baking dish. Place shrimp on top of the artichokes. Saute the mushrooms in 2 T. butter for 6-7 minutes. Layer mushrooms on top of the shrimp. Pour cream sauce over the casserole and top with the Parmesan chese. Bake at 375 degrees for 30 minutes.




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