6 1/2 tbsp. butter
4 1/2 tbsp. flour
1 c. whipping cream
1/2 c. half and half
Salt and pepper to taste
1 (14 oz.) can artichoke hearts
1 1/2 to 2 lbs. shrimp, cooked and cleaned
1/2 lb. fresh mushrooms
1/4 tsp. flour
1/4 c. dry sherry
1 tbsp. Worcestershire sauce
1/4 c. grated Parmesan cheese
Paprika

Melt 4 1/2 tablespoons of butter. Stir in flour. Add cream stirring constantly. When thick, add salt and pepper. Drain artichokes and cut in half. Place on bottom of casserole. Place shrimp over artichokes. Saute mushrooms in remaining butter. Sprinkle 1/4 teaspoons flour over mushrooms. Stir. Scatter mushrooms over shrimp. Add sherry and Worcestershire to cream sauce. Pour over casserole. Top with cheese and paprika. Bake at 375 degrees for 20 minutes. Serves 6. Good served with saffron rice.