Shrimp, Mushroom, and Artichoke Casserole
Adapted from Unbearably Good!
|6½ Tbsp butter|
|4½ Tbsp flour|
|Salt and white pepper to taste|
|3/4 cup whipping cream|
|(1) 13¾-oz can artichoke hearts, drained|
|1 lb fresh shrimp, cooked, peeled, and deveined|
|2 Tbsp butter|
|1/4 lb fresh mushrooms|
|1/4 cup dry Sherry|
|2 Tbsp DLM Worcestershire Sauce|
|1/4 cup Parmigiano-Reggiano cheese, grated|
|Paprika to garnish|
Preheat oven to 350°F. Butter 1½ quart casserole. In a saucepan, melt 6½ Tbsp. butter, then stir in flour and cook, stirring constantly until smooth and bubbly. Add salt and white pepper. Slowly stir in cream and cook until thickened. Keep sauce warm. Cut artichokes into quarters and arrange in bottom of buttered casserole. Scatter cooked shrimp over artichokes. Sauté sliced mushrooms in 2 Tbsp butter. Spoon over shrimp. Add Sherry and Worcestershire to cream sauce. Pour sauce over contents of casserole. Sprinkle with Parmigiano-Reggiano cheese and paprika. Bake 20 to 30 minutes or until bubbly.
Makes 4 servings