6 1/2 tbsp. butter, divided
4 1/2 tbsp. flour
3/4 c. each milk and heavy cream
1/2 tsp. salt (or to taste)
Fresh ground pepper to taste
1 (20 oz.) can artichoke hearts, drained
1 lb. shrimp, cooked and cleaned
4 oz. mushrooms (about 1 1/2 c.), sliced
1/4 c. dry sherry
1 tbsp. Worcestershire sauce
1/4 c. grated Parmesan cheese

Preheat oven to 375 degrees.

In a medium saucepan, melt 4 1/2 tablespoons butter. With whisk, stir in flour until blended. Gradually beat in milk and cream. Cook and stir until thickened and smooth. Season with salt and pepper; set aside. In greased, shallow baking dish, arrange artichokes, then shrimp. (It looks best if the artichokes line the outer edge of the dish with the shrimp in the middle.)

In a small skillet, saute mushrooms in remaining 2 tablespoons butter, about 6 minutes. Spoon over artichokes and shrimp. Add sherry and Worcestershire sauce to cream sauce. Pour over mushrooms. Sprinkle with Parmesan and paprika. Bake 20 minutes or until bubbly.