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Shrimp and Artichoke Casserole

Shrimp and Artichoke Casserole
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Yield: Serves 6

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.

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  • 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


Preheat the oven to 375 degrees F. Melt the butter and saut
Updated Wednesday, August 15th, 2007

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