ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

 

Seafood and Artichoke Casserole
(From Atlanta Cooknotes)

Ingredients

1 fourteen-ounce can artichokes, drained

1 pound fresh medium shrimp, peeled, deveined and cooked

1 pound fresh crabmeat, picked over for shell bits

1/2 pound fresh mushrooms, sliced

6-1/2 tablespoons butter, divided

4-1/2 tablespoons all-purpose flour

1-1/2 cups half-and-half cream

1 tablespoon Worcestershire sauce

1/4 cup dry sherry

salt and white pepper, to taste

1/4 cup freshly grated Parmesan cheese

paprika, to taste

chopped parsley

Directions

Arrange artichokes in a buttered three-quart baking dish.

Spread shrimp and crabmeat over them.

Sauté mushrooms in two tablespoons butter for about five minutes.

Arrange evenly over seafood.

In a large heavy saucepan, melt four-and-one-half tablespoons butter and blend in flour.

Cook and stir five minutes.

Slowly add cream, cooking and stirring constantly, until thickened and smooth.

Stir in Worcestershire sauce, sherry, salt, and white pepper.

Pour over ingredients in casserole.

Sprinkle with cheese and paprika.

Bake in a preheated 375-degree oven for 20 minutes.

Sprinkle with chopped parsley and serve with or without rice.

Serves 6 to 8

--------------------------------------------------------------------------------

Copyright 1982 The Junior League of Atlanta, Inc. All rights reserved.

Visit The Junior League of Atlanta web site to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. All proceeds from League fundraising efforts, including from the sale of Atlanta Cooknotes, are returned to the community.