1 lb. or more cooked, peeled & deveined shrimp
1 (1 lb.) can whole artichoke hearts, drained
1/4 lb. fresh mushrooms
1/4 c. butter
1 c. milk
1 c. cream or half and half
2 tsp. Worcestershire sauce
1/2 c. dry sherry
1/4 c. Parmesan cheese
1 tsp. salt
1/2 tsp. pepper
Paprika

Arrange shrimp, artichoke hearts, mushrooms in a 2 1/2 quart casserole. Melt butter in saucepan over low heat, stir in flour, salt and pepper. Gradually add milk and cream, stirring constantly until thickened. Add Worcestershire sauce and sherry. Pour sauce over shrimp mix in casserole. Sprinkle Parmesan cheese and paprika on top. Bake at 375 degrees for 30 minutes. Serve over rice. Serves 4 to 6.