Mrs. Reardy’s Shrimp and Artichoke Casserole

Name: Mrs. Reardy’s Shrimp and Artichoke Casserole
Yield: 4 to 6 Servings.
Ingredients: 4½ tablespoons flour; ¼ cup freshly grated Parmesan cheese; ¾ cup milk; ¾ cup heavy cream; Salt and freshly ground pepper to taste; 1 (Number 2) can artichoke hearts, drained, or 1 (10-ounce) package frozen artichoke hearts, cooked according to package directions; 1 pound shrimp, cooked, shelled, and deveined; Paprika; 6½ tablespoons butter; ¼ cup dry sherry; ¼ pound mushrooms, sliced; 1 tablespoon Worcestershire sauce

Preparation info

4 to 6
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

6½ tablespoons butter
4½ tablespoons flour
¾ cup

Stew
Pescatarian

Method

Preheat the oven to 375 degrees.
Melt 4½ tablespoons of the butter and stir in the flour. When blended, gradually add the milk and cream, stirring constantly w