6 1/2 tbsp. butter
4 1/2 tbsp. flour
3/4 c. milk
3/4 c. heavy cream
Salt & pepper to taste
1 (20 oz.) can artichoke hearts, drained
1 1/2 lbs. lg. shrimp, cooked
1/2 c. sherry
1 tbsp. Worcestershire sauce
1/2 c. mushrooms
1/2 c. Parmesan cheese
Paprika

Melt 4 1/2 tablespoons butter, and blend in the flour. Add milk and cream. Cook until thick. Saute mushrooms in remaining 2 tablespoons butter. Arrange artichokes, and scatter shrimp on top. Cover with the mushrooms. Stir sherry, Worcestershire sauce into cream sauce. Pour over shrimp. Sprinkle with cheese and paprika. Bake at 375 degrees for 20 to 30 minutes.