Fish
Shrimp and Artichoke Casserole Serves 6 6 ounces pasta 1 pound shrimp 6½ tablespoons butter 4½ tablespoons flour ¾ cup milk ¾ cup half and half Salt and pepper to taste 4 ounces fresh mushrooms, sliced ¼ cup sherry 1 tablespoon Worcestershire sauce 13-ounce can artichoke hearts ½ cup grated Parmesan cheese paprika to taste
Cook pasta according to the package directions. Drain, rinse with cold water, drain well, and set aside. Peel and devein shrimp. Cook shrimp and set aside. Melt 4½ tablespoons of butter in a saucepan over low heat. Add the flour and blend well. Stir in the milk and half and half gradually. Cook until thickened, stirring constantly. Remove from heat. Add salt and pepper. In another saucepan, sauté mushrooms in remaining 2 tablespoons of butter. Add sherry and Worcestershire sauce. Mix well and set aside. Place the pasta in a greased casserole. Drain and chop artichoke hearts and layer over the pasta. Arrange the shrimp on the artichokes. Mix the milk sauce with the mushroom sauce and pour over the top. Sprinkle with Parmesan cheese and paprika. Bake at 375 degrees for 20 minutes. Willa Valencia
229