1 can artichoke hearts, cut in halves
1 lb. cooked, peeled shrimp
1 (18 oz.) can sliced mushrooms, drained
1/2 tsp. Lea & Perrins sauce
1/2 c. dry sherry
1 1/2 c. white cream sauce (recipe follows)
1/2 c. grated cheese
Dash of soy sauce
Salt and pepper
Parsley and shallots
Paprika

In a buttered casserole dish, arrange artichoke hearts, mushrooms and shrimp. Mix Lea & Perrins sauce, soy sauce, sherry, salt, pepper and cream sauce together. Pour over ingredients in casserole dish. Sprinkle with cheese and paprika. Bake at 350 degrees for 30 to 40 minutes. Sprinkle with parsley and shallots.

CREAM SAUCE:

1/2 block butter
2 tsp. flour
1 1/2 c. milk
Salt and pepper

Melt butter. Add flour and blend well. Add milk, salt and pepper and cook until thick.