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Shrimp and Artichoke Casserole Recipe

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

Contributor:  
Contributor:  
Patricia Moore

Category:
Category:

Ingredients:  
Ingredients:  
6½ T. butter, 4½ T. flour, 1 cup whipping cream, ½ cup half-and-half, salt and pepper to taste, 1 14-0z. can or artichoke hearts, 2 lbs. of shrimp, cooked and cleaned, ½ lb. fresh mushrooms, ¼ tsp. flour, ¼+ cup sherry, 1 T. Worcestershire Sauce, ¼ cup grated Parmesan cheese, paprika

Directions:
Directions:
Melt 4½ T. of butter. Stir in flour. Add creams, stirring constantly. When thick, add salt and pepper. Set aside.

Drain artichokes and cut in half. Place on the bottom of a casserole. Place the shrimp over the artichokes.

Sauté the mushrooms in the remaining butter. Sprinkle the remaining ¼ tsp. of flour over the mushrooms and stir. Pour the cooked mushrooms over the artichokes.

Add the sherry and Worcestershire Sauce to the cream sauce. Stir then pour over the casserole. Top with cheese and paprika. Bake at 375ºF for 20 minutes.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
From the Mom Moore cookbook.

 

 

 

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