Recipe: Shrimp. Mushroom and Artichoke Casserole for Deb, Delaware

Hi Deb :-) This recipe is from The Southern Junior League Cookbook and from Party Potpourri, The Junior League of Memphis, Tennessee.

Shrimp, Mushroom and Artichoke Casserole

2 1/2 Tbl. butter
1/2 lb. mushrooms
1 1/2 lb. shrimp
1, 1 lb. can artichoke hearst
4 1/2 Tbl. butter
4 1/2 Tbl. flour
3/4 c. milk
3/4 c. heavy cream
1/2 c. dry sherry
1 Tbl. Worcestershire sauce
Salt and pepper to taste
1/2 c. grated Parmesan cheese

Melt butter and saute mushrooms. set aside.
Boil and shell shrimp.
In a 2-quart casserole, make one layer each of artichoke hearts, shrimp and mushrooms.
To make sauce: Melt 4 1/2 Tbl. butter. Stirring with a wire whisk, add flour and cook until bubbly, about 2 minutes. Add the milk and cream. Cook, stirring until thick and the mixture bubbles for about 2 minutes. Add sherry, Worcestershire sauce, salt and pepper.
Pour sauce over layered ingredients. Sprinkle top with cheese; then sprinkle with paprika.
Bake at 375 degrees F, for 20 to 30 minutes. Serve over rice. This is better if made the day before. Yield: 6 servings.