Shrimp and Vegetable Casserole

This recipe has been a long-time favorite, which does take a little extra effort, but is impressive when served to company. I serve it with wild rice. I have also substituted cooked chicken breast chunks for the shrimp.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs shrimp, steamed and cleaned
• 1  lb fresh asparagus, lightly steamed
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1⁄4 lb fresh mushrooms, sliced or 1 (4 ounce) can mushrooms, drained
• 6  tablespoons butter, divided
• 4 1⁄2 tablespoons flour
• 3⁄4 cup  whipping cream
• 3⁄4 cup milk
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄8 teaspoon cayenne pepper
• 1⁄4 cup dry sherry (not cooking sherry)
• 1  tablespoon Worcestershire sauce
• 1⁄4 cup  grated parmesan cheese

Directions

1. Preheat over to 375 degrees.
2. Using a 2-quart casserole, layer first the asparagus, then artichokes and finally the shrimp.
3. Saute the mushrooms in 2 tablespoons of butter and arrange over the shrimp.
4. Melt the remaining 4 tablespoons of butter in a saucepan over medium heat, stirring in the flour, and cook for 2 minutes.
5. Slowly add the whipping cream and milk, stirring constantly.
6. When the sauce is thick and smooth, add the salt and peppers.
7. Stir in the Worcestershire and sherry.
8. Pour the sauce over the casserole and sprinkle with the parmesan cheese.
9. Bake for 20 minutes.