Shrimp and Artichokes in Sherry Cream Sauce

There are many versions of this dish, with slight changes in the ingredients and/or their measurements. This version is the one that I settled on, and it has never failed to please. You can serve this over rice, pasta, etc., as it is very rich.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 6 1⁄2 tablespoons butter, divided
• 4 1⁄2 tablespoons flour
• 3⁄4 cup milk
• 3⁄4 cup heavy cream
• 1⁄2 teaspoon salt (or to taste)
• 1⁄2 teaspoon pepper (or to taste)
• 1 (14 ounce) can  quartered artichoke hearts or 1 (8 ounce) package  thawed frozen artichoke hearts
• 1 1⁄2 lbs large shrimp, peeled and deveined
• 1⁄2 lb fresh mushrooms, sliced
• 1⁄2 cup dry sherry
• 1⁄2 cup  freshly ground parmesan cheese
• 1  tablespoon Worcestershire sauce
•  paprika

Directions

1. Preheat oven to 375 degrees. Butter an oblong baking dish and set aside.
2. Melt 4-1/2 T. butter, then blend in flour to make a roux. Slowly add milk and cream, stirring constantly until thick. Stir in sherry and Worcestershire sauce, then add salt and pepper, to taste, and set aside.
3. In remaining 2 T. butter, saute mushrooms gently for about 5 minutes, until soft. Set aside.
4. Arrange artichoke hearts in single layer in baking dish. Scatter shrimp on top of artichokes, then cover shrimp with sautéed mushrooms. Pour cream sauce over baking dish, then sprinkle with parmesan cheese and paprika.
5. Bake 20-30 minutes until bubbly and shrimp is cooked through.