Shrimp Artichoke Casserole

Yield: 6 servings

Ingredients

• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1/2 cup (1 stick) butter, divided
• 1 pound headless shrimp, peeled
• 8 ounces fresh mushrooms, sliced, or 1 (8 ounce) can mushroom pieces
• 1/4 cup all-purpose flour
• 1 cup Half-and-Half
• 1/2 cup milk
• 3 ounces Monterey Jack cheese, cubed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup dry sherry
• 1/2 teaspoon Worcestershire sauce
• Paprika

Instructions

1. Place artichoke hearts in bottom of a 1 1/2 quart casserole.
2. In a skillet, melt 1/4 cup butter and sauté shrimp until done. Remove with slotted spoon and layer over artichoke hearts.
3. Add sliced mushrooms to butter and sauté for 6 to 8 minutes. Again remove with slotted spoon and place over shrimp.
4. Melt remaining 1/4 cup butter 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.
5. Add salt, pepper, sherry and Worcestershire sauce and stir until smooth. Pour over casserole and sprinkle with paprika.
6. Bake uncovered in a 350 degrees F oven for 25 to 30 minutes until bubbly.