Shrimp-Mushroom-Artichoke Casserole

Submitted by Father David Steinle

 

Ingredients

2 ½ tbsp. butter

½ tsb.sliced fresh mushrooms

1 lb. frozen medium size cooked shrimp

1 ½ cans artichoke hearts

4 ½ tbsp. butter

1 can – best quality lump crab meat

4 ½ tbsp. flour

¾ c. milk

¾ c. whipping cream

½ c. Sherry

1 tbsp. worcestshire

½ c. grated Parmesan cheese

 

Instructions

1.  Sautee mushrooms in 2 ½ tbsp. butter
2. Place in a greased 2 qt. casserole

One layer each of artichokes, shrimp,& mushrooms

1. Melt butter, all flour – then milk & cream – stir, cook until thickened
2. Add Sherry & worcetshire, ½ tsp. salt and ¼ tsp. blk. pepper – gently stir in crabmeat
3. Pour over layered ingredients
4. Sprinkle with grated Parmesan cheese & paprika
5. Bake 45 min. at 350 degrees and serve over rice

Note

Serves 8