INGREDIENTS:
Arrange artichokes in a buttered three-quart baking dish. Spread shrimp and crabmeat over them. Saute mushrooms in two tablespoons butter for about five minutes. Arrange evenly over seafood. In a large heavy saucepan, melt four-and-one-half tablespoons butter and blend in flour. Cook and stir five minutes. Slowly add cream, cooking and stirring constantly, until thickened and smooth. Stir in Worcestershire sauce, sherry, salt, and white pepper. Pour over ingredients in casserole. Sprinkle with cheese and paprika. Bake in a preheated 375-degree oven for 20 minutes. Sprinkle with chopped parsley and serve with or without rice.
SERVES: 6 - 8
- 1 fourteen-ounce can artichokes, drained
- 1 pound fresh medium shrimp, peeled, deveined and cooked
- 1 pound fresh crabmeat, picked over for shell bits
- 1/2 pound fresh mushrooms, sliced
- 6-1/2 tablespoons butter, divided
- 4-1/2 tablespoons all-purpose flour
- 1-1/2 cups half-and-half cream
- 1 tablespoon Worcestershire sauce
- 1/4 cup dry sherry
- Salt and white pepper, to taste
- 1/4 cup freshly grated Parmesan cheese
- Paprika, to taste
- chopped parsley
Arrange artichokes in a buttered three-quart baking dish. Spread shrimp and crabmeat over them. Saute mushrooms in two tablespoons butter for about five minutes. Arrange evenly over seafood. In a large heavy saucepan, melt four-and-one-half tablespoons butter and blend in flour. Cook and stir five minutes. Slowly add cream, cooking and stirring constantly, until thickened and smooth. Stir in Worcestershire sauce, sherry, salt, and white pepper. Pour over ingredients in casserole. Sprinkle with cheese and paprika. Bake in a preheated 375-degree oven for 20 minutes. Sprinkle with chopped parsley and serve with or without rice.
SERVES: 6 - 8
