6 1/2 tbsp. butter
4 1/2 tbsp. flour
3/4 c. heavy cream
1 (#2) can artichoke hearts
1/4 c. dry sherry
1 tbsp. Worcestershire sauce
1/4 c. Parmesan cheese
3/4 c. milk
Salt & pepper
1 lb. cooked shrimp
1/2 lb. mushrooms, sliced

Melt 4 1/2 tablespoons butter and stir in flour. Add milk and cream, stirring constantly. When thick and smooth, season with salt and pepper. Arrange artichokes in bottom of casserole. Scatter shrimp over artichokes. Cook mushrooms in rest of 2 tablespoons of butter and arrange over shrimp. Add sherry and Worcestershire sauce to cream sauce and pour over casserole. Sprinkle with cheese and paprika. Bake 20 minutes at 375 degrees.