1 lb. shrimp
1 c. Parmesan cheese
1 (16 oz.) can artichoke hearts, quartered if you can find them
1 (8 oz.) pkg. cream cheese
1 c. mayonnaise
1 (5 oz.) can sliced mushrooms
2 chopped hard boiled eggs
1/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. seafood seasoning
2 tbsp. sweet relish
3 tbsp. diced fresh onion
1 pkg. English muffins (optional)

Boil and clean shrimp. Chop shrimp and cut artichokes into fourths. Blend Parmesan cheese, cream cheese and mayonnaise until smooth. Add remaining ingredients except muffins. Toast buttered English muffins and top with shrimp mixture. Broil until bubbly and brown, about 15 minutes (mine didn't take that long).

Serve as an entree or divide and serve as an appetizer. You may also use this without the muffin as a casserole or stuff a cooked artichoke and serve it hot or cold. Serves 6 to 8.

(I really like this because with the muffins I did not bother to have rolls and butter. Also, though I worried it would seem skimpy, it must be rich enough to be satisfying.)