2 cans artichoke hearts
1 1/2 lbs. cooked shrimp or 2 lbs. med. size fresh
1/2 lb. fresh mushrooms, sliced
4 tbsp. butter, divided
2 cans cream of shrimp soup
1 tbsp. Worcestershire sauce
1/2 c. dry sherry
1/4 tsp. black pepper
1/2 c. grated Parmesan cheese
Paprika
Chopped fresh parsley

Drain artichokes, cut in half and arrange in buttered 9x13x2 inch baking dish. Spread the cooked shrimp over artichokes. Saute sliced mushrooms in 2 tablespoons butter for 6-10 minutes until most of the liquid evaporates. Add to baking dish.

Heat cream of shrimp soup, Worcestershire, sherry, pepper and 2 tablespoons butter. Pour over contents of casserole. Sprinkle Parmesan cheese and paprika over top. Bake uncovered in 375 degree oven for 20-30 minutes. Cover dish with chopped parsley just before serving. Serves 6-8.