Seafood and Artichoke Casserole

Serving size: 8 to 10
Preparation time: 45 minutes
Baking time: 25 to 30 minutes

Ingredients:

• 2 14-ounce cans artichoke hearts, quartered
• 2 pounds medium shrimp, cooked and deveined
• 1 pound fresh white crab meat, rinsed and picked
• 1/2-pound fresh mushrooms, sliced
• 4 tablespoons butter

Preparation:

(1) Drain artichoke quarters and arrange in buttered two-quart casserole dish.

(2) Place cooked shrimp over artichokes.
(3) Spread crab meat over shrimp.
(4) Saute‚ mushrooms in 4 tablespoons butter for six minutes.
(5) Spoon mushrooms over seafood in casserole.
(6) Make sauce according to the recipe below.

---------------Seafood and Artichoke Casserole Sauce-------------------

Ingredients:

• 8 tablespoons butter
• 8 tablespoons gravy flour or sifted flour
• 3 cups half-and-half
• 2 tablespoons Worcestershire sauce
• 1/2 cup dry sherry or vermouth
• Salt and pepper to taste
• 3/4 cup Parmesan cheese
• Chopped fresh parsley and paprika to garnish

Preparation:

1) Make a cream sauce:
Melt butter over low heat. Add flour. Blend over low heat for three to five minutes.
Slowly stir in half-and-half. Blend until thick.
Add Worcestershire sauce, sherry, and salt and pepper to taste.
Remove from heat.
2) Pour over contents of casserole.
3) Sprinkle Parmesan cheese on top.
4) Dust with paprika.
5) Bake 25 to 30 minutes in a 375-degree oven.