Food
Shrimp and Artichoke Casserole
By Yankee Magazine|Aug 15 2007|
This dish was a favorite of Adlai Stevenson when he was our representative to the United Nations. Serve it with rice or buttered noodles, a mixed greens salad, and garlic bread.
Yield
Serves 6
Ingredients
6 tablespoons butter
4 tablespoons flour
3/4 cup milk
3/4 cup heavy cream
salt and pepper to taste
1 No.2 can artichoke hearts, drained, or 1 package frozen artichoke hearts, cooked
1-1/2 pounds shrimp (fresh, frozen, or canned)
1/4 pound sliced mushrooms
1/4 cup sherry
1 tablespoon Worcestershire sauce
1/4 cup grated Parmesan cheese
paprika
Instructions
Preheat the oven to 375 degrees F. Melt the butter and saut
I first had this dish at a dinner party in Washington D.C. many years ago and have enjoyed it several times since then. It is scrumptious with shrimp but even better with crab. Use the good stuff, not canned. Yum.