Serves: 6
Total Calories: 261

1 (20-ounce) can artichoke hearts
3/4 pound shrimp, boiled, peeled, deveined
1/4 pound fresh or canned mushrooms, sliced
5 tablespoons butter
1/4 cup chopped onion
4 tablespoons flour
1 1/2 cups half and half
1 tablespoon Worcestershire sauce
salt and pepper to taste
3 tablespoons dry sherry
1/4 cup grated Parmesan cheese
paprika

Drain artichokes, slice in half and arrange in buttered 9x13-inch baking dish. Spread cooked shrimp over these. Sauté mushrooms in butter for about 5 minutes, lift out and sprinkle over shrimp and artichokes. Cook onions in same butter until transparent. Add flour and cook a minute or two longer. Add half-and-half and stir until thickened. Add Worcestershire, salt lightly, as Parmesan cheese is salty), pepper, and sherry to cream sauce and pour over contents of baking dish. Sprinkle with Parmesan cheese and paprika. Bake at 375° for 20 minutes.

Nutritional Facts:

Serves: 6
Total Calories: 261
Calories from Fat: 160

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