Recipe by drhousespcatcher
This dish was served by Adlai Stevenson at a United Nations function attended by John F. Kennedy and Secretary General U. Thant in 1963!
Top Review by *Parsley*
So rich and delicious! I even used half-and-half for the whipping cream and still had a nice, rich casserole. I realized that I was out of mushrooms, so I sauteed some chopped onion and used that instead. This ia a wonderful combination and I look forward to making this again with the mushrooms And I'll use the onions again, too). Thanx for sharing this.
- 6 1⁄2 tablespoons butter, divided
- 1 lb shrimp, cooked, shelled and deveined
- 4 1⁄2 tablespoons flour
- 1⁄4 lb mushroom
- 3⁄4 cup milk
- 1⁄4 cup dry sherry
- 3⁄4 cup whipping cream
- 1 tablespoon Worcestershire sauce
- salt and pepper
- 1⁄2-1 cup freshly grated parmesan cheese, see note
- 15 ounces artichoke hearts, drained or 9 ounces frozen artichoke hearts
Directions See How It's Made
- NOTE the one cup may be a typo. Start with 1/2 cup to try this and work your way up. The reason I think it is a typo is 1 / was how the ingredient was written.
- Preheat oven to 375 degrees.
- Melt 4-1/2 tbsp butter in a saucepan. Stir in the flour and blend well. Gradually whisk in the milk and cream, until the mixture is thickened and smooth. Season with salt and pepper.
- Arrange artichoke hearts in buttered 12"x8"x2" baking dish. Scatter shrimp over the artichoke hearts.
- Saute the mushrooms in 2 tbsp butter. for 6 minutes. Spoon the mushrooms over the shrimp in the baking pan.
- Add the sherry and Worcestershire Sauce to the cream sauce. Pour the cream sauce over the shrimp. Sprinkle with the Parmesan cheese and paprika.
- Bake at 375 degrees for 30 minutes.