6 1/2 tbsp. butter
3/4 c. milk
1/4 c. sherry
3/4 c. heavy cream
Salt and pepper
1 tbsp. Worcestershire sauce
4 1/2 tbsp. flour
1 lb. shrimp (slightly precooked and shelled)
1 (#2 can) or 10 oz. frozen pkg. of artichoke hearts, cooked and drained
1/2 lb. mushrooms, quartered

Melt butter in saucepan, stir in flour. Add milk, cream and salt and pepper. Cook, stirring constantly until thick. Cook mushrooms in small amount of butter for about 5 minutes. Arrange artichoke hearts in bottom of buttered baking dish. If too large quarter or half the artichoke hearts. Scatter shrimp and mushrooms over artichokes.

Add sherry and Worcestershire to cream sauce, pour over shrimp. Sprinkle with Parmesan cheese and paprika. Bake at 350 degrees for about 1/2 hour or until hot and bubbly. Serves 4 to 6.