| 338 | 339 | 340 | 341 | 342 |
| 1 | 105 | 210 | 315 | 420 |
|
Shrimp Artichoke Casserole
1
1
1
8
(14 ounce) can artichoke hearts, drained and quartered
/2 cup (1 stick) margarine, divided
pound headless shrimp, peeled
ounces fresh mushrooms, sliced, or
1
(8 ounce) can mushroom pieces
1
1
1
3
1
1
1
1
/4 cup flour
cup half−and−half
/2 cup milk
ounces Monterey jack cheese, cubed
teaspoon salt
/2 teaspoon pepper
/4 cup dry sherry
/2 teaspoon Worcestershire sauce
Paprika
Place artichoke hearts in bottom of a 1 1/2−quart casserole.
In a skillet, melt 1/4 cup margarine and sauté shrimp until done. Remove with slotted spoon and layer
over artichoke hearts.
Add sliced mushrooms to margarine and sauté for 6 to 8 minutes. Again remove with slotted spoon and
place over shrimp.
Melt remaining 1/4 cup margarine in skillet. Add flour, stirring constantly. Gradually add
half−and−half and milk, cooking until thick. Add Monterey jack cheese and stir until cheese is melted.
Add salt, pepper, sherry and Worcestershire sauce and stir until smooth. Pour over casserole and
sprinkle with paprika.
Bake uncovered in a 350 degree F oven for 25 to 30 minutes until bubbly.
Serves 6.
Shrimp Artichoke Casserole
322
Page
Quick Jump
|