Artichoke And Shrimp Casserole (Recipe)

Ingredients

1 9-ounce package frozen artichoke hearts

1 teaspoon salt

12 ounces fresh or frozen peeled and deveined shrimp

1 1/2 cups sliced fresh mushrooms

4 tablespoons butter or margarine

1 8-ounce can sliced water chestnuts, drained

2 tablespoons all-purpose flour

1 1/4 cups milk

2 tablespoons dry sherry

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup grated Parmesan cheese

Dash paprika

Steps

1. Preheat the oven to 375°.

2. Cook the artichoke hearts according to the package directions; drain well.  Cut any large artichokes in half.  Place the artichoke hearts in a 1 1/2-quart casserole dish.

3. Bring 1 quart water and the 1 teaspoon salt to boil.  Add the shrimp and bring to a second boil.  Cook for 1 to 3 minutes or until the shrimp turn pink, stirring occasionally.  Remove from the heat and immediately rinse the shrimp under cold, running water.  Drain well and arrange over the artichoke hearts.

4. In a medium saucepan over medium heat, cook and stir the mushrooms in 2 tablespoons of the butter or margarine until tender.  Pour the mushroom mixture over the shrimp.  Sprinkle with the water chestnuts.

5. In the same saucepan, melt the remaining butter or margarine.  Stir in the flour.  Add the milk all at once.  Cook and stir over medium heat until the mixture is thickened and bubbly.  Cook and stir for 1 minute more.

6. Stir in the sherry, Worcestershire sauce, the 1/4 teaspoon salt and the pepper.  Pour the sauce over the water chestnuts.  Sprinkle the Parmesan cheese and paprika over the top.  Bake in the 375° oven for 20 to 25 minutes or until heated through.

Tips:

If using fresh shrimp in shells, here's how to remove the shell.  Using your fingers, open the shell lengthwise down the body.  Hold the shrimp in one hand and carefully peel back the shell starting with the head end.  Leave the last section of the shell and tail intact.  Either cut the body portion of the shell off, leaving the tail shell in place, or gently pull on the tail portion of the shell and remove the entire shell.  To remove the vein, make a shallow slit with a sharp knife along the back of the shrimp.  Use the tip of the knife to scrape out the black vein.

For variety, add 1/2 teaspoon dried basil or thyme to the sauce before pouring it over the water chestnuts.

If you wish, bake this recipe in individual casseroles.  Or, serve the baked casserole mixture in patty shells that have been baked according to package directions.