Recipe by duonyte
This is an unashamedly indulgent dish that I got from a friend. I use half-and-half instead of heavy cream and it turns out fine. I also don't use the entire amount of butter - I "saute" the mushrooms in a bit of broth with just a tablespoon of butter. But for those of you who live dangerously, I am submitting as in the original.UPDATE: I am checking against the original to see if I made an error in posting - will update.
Top Review by Linda's Busy Kitchen
I peeled my shrimp and put them in the casserole dish, then made the sauce etc. Also I used Fat Free Half and Half with no ill effects. I did cook the shrimp for the full 25 minutes and they came out perfect! We loved the mix of flavors in the sauce, and we both agreed it's a 5 star recipe all the way to the table! I served this with Jasmine rice and topped with a little of the sauce. So delicious! Thank you Duoynte, this IS a winner in my book! Made for 123 Hit Wonders Tag Game 4/09 Linda
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 1 1⁄2 lbs cooked shrimp, peeled and deveined
- 4 ounces butter
- 1⁄2 lb fresh mushrooms, sliced
- 1⁄4 cup flour
- 1 cup heavy cream
- 1⁄2 cup milk
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 cup dry sherry
- 1 tablespoon Worcestershire sauce
- 1⁄4 cup freshly grated parmesan cheese
- 1⁄4 teaspoon paprika
Directions See How It's Made
- Preheat oven to 375 deg. In bottom of a well-greased 1 1/2 quart casserole, place artichoke hearts and cover with shrimp.
- Melt half the butter in pan and saute mushrooms 6 to 8 minutes. Pour over shrimp.
- Melt remaining butter; add flour and cook over low heat 3 to 5 minutes, stirring constantly. Gradually add the cream and milk, cooking until thick.
- Add salt, pepper, sherry and Worcestershire. Stir until smooth.
- Pour over casserole and top with cheese and paprika.
- Bake 25 minutes, until lightly browned and bubbly.
- Serve by itself, or stretch by serving over rice or noodles.