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Ingredients

• 14 ounce Canned artichoke hearts, liquid removed, quartered
• 1 1/2 lb Boiled shrimp, peeled and deveined
• 1/4 lb Butter
• 1/2 lb Fresh mushrooms, sliced
• 1/4 c. Flour
• 1 c. Heavy cream
• 1/2 c. Lowfat milk
• 1 tsp Salt
• 1/2 tsp Pepper
• 1/4 c. Dry sherry
• 1 Tbsp. Worcestershire sauce
• 1/4 c. Fresh grated Parmesan cheese
• 1/4 tsp Paprika

Description

In The Bottom Of A Well-greased 1 1/2 Qt Casserole, Place Artichoke Hearts And Cover With Shrimp. In Half Of Butter, Saute/fry Mushrooms For 6-8 Min. Pour Over Shrimp. Heat Rest Of…

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