1/2 lb. mushrooms, sliced
1 sm. onion, chopped
2 cloves garlic, minced
1 shallot, minced
2 tbsp. butter
1/4 c. dry white wine
1/4 c. flour
3/4 c. light cream
1 lb. med. sized cooked shrimp
1 jar marinated artichoke hearts (8 oz.) discard dressing
1/4 tsp. dry dill weed
1 1/2 c. grated Swiss cheese
2 tbsp. lemon juice
Salt and pepper to taste

In large skillet saute together first 5 ingredients until onion is soft. Add wine and cook for 2 minutes or until wine has evaporated. Stir in the flour and cook and stir for 2 minutes. Stir in the cream and cook and stir until the sauce is very thick. Stir in the remaining ingredients.

Transfer mixture to a baking dish and sprinkle top with Buttered Cheese and Crumb Topping. (At this point can be held in refrigerator overnight.)

Before serving, heat in a 350 degree oven until heated through. Serves 6.

BUTTERED CHEESE AND CRUMB TOPPING:

1/4 c. grated Parmesan cheese
1/4 c. dry bread crumbs
2 tbsp. melted butter

Combine all ingredients until well blended.

This casserole is very elegant in taste and presentation - can be served for lunch or dinner. Crabmeat or scallops can be substituted for the shrimp or combined with the shrimp for interest. Serves 6, doubled, tripled or whatever!