ABOUT THE RECIPE
By Craig Claiborne
6½ tablespoons butter
4 ½ tablespoons flour
¾ cup milk
¾ cup heavy cream
salt and freshly ground pepper to taste
2 can artichoke hearts, drained; or one package frozen artichoke hearts, cooked according to package directions
1 pound shrimp, cooked, shelled and deveined
¼ pound fresh mushrooms, sliced
¼ dry sherry
1 tablespoon Worcestershire sauce
¼ cup freshly grated Parmesan cheese
Preheat oven to 375 degrees.
Melt for and one half tablespoons of the butter and stir in the flour. When blended, gradually add the milk and cream, stirring constantly with a wire whisk. When the mixture is thickened and smooth, season to taste with salt and pepper.
Arrange the artichoke hearts over the bottom of a buttered baking dish. Scatter the shrimp over the artichokes. Cook the sliced mushrooms in the remaining two tablespoons butter for six minutes. Spoon the mushrooms over the shrimp and artichokes.
Add the sherry and the Worcestershire to the cream sauce and pour it over the contents of the baking dish. Sprinkle with Parmesan cheese and paprika. And bake 20 to 30 minutes.
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