Shrimp and Artichoke Casserole

Ingredients:

• 6½ tablespoons butter
• 4½ tablespoons flour
• ¾ cup of milk
• ¾ cup heavy cream
• 2 lb cooked/peeled shrimp
• ½ lb fresh mushrooms, sliced
• 1 can (250 grams drained weight) artichoke hearts, drained
• ¼ cup freshly grated cheese
• ¼ cup dry sherry
• 1 tablespoon Worcestershire sauce
• salt & pepper
• paprika powder

Frank uses 100 gr of butter and 5-6 heaping tablespoons of flour for the roux/sauce, 1 pound of
cooked/peeled shrimp, 1 pound of mushrooms, 200 gr of grated cheese, • cup of sherry, 1½
tablespoon of Worcestershire, and adds 1-2 tablespoons minced garlic to the sauce.

Instructions:

• preheat oven to 375 ºF (190 ºC)
• melt 4½ tablespoons butter and stir in the flour
• when blended, gradually add milk & cream while stirring constantly with whisk
• when mixture is thickened & smooth, season to taste with salt & pepper
• slice the artichokes lengthwise, and arrange over the bottom of a baking dish
• scatter shrimp over the artichokes
• cook the sliced mushrooms in 3 tablespoons of butter for 6 minutes
• spoon mushrooms over shrimp & artichokes
• add sherry & Worcestershire sauce to cream sauce & pour over baking dish
• sprinkle with cheese & paprika powder
• bake 20 - 30 minutes
• serves 4+ [Christine Dörenberg]