6 1/2 tbsp. butter
4 1/2 tbsp. flour
3/4 c. milk
3/4 c. heavy cream
1/4 c. dry sherry
Paprika
Salt and pepper to taste
2 cans artichoke hearts
1 1/2 lbs. shrimp, cleaned and cooked
1 tbsp. Worcestershire sauce
1/4 c. Parmesan cheese
1 lb. fresh mushrooms

Arrange cut up artichokes (large pieces) on the bottom of a greased 8 x 12 inch baking dish. Put shrimp on top. Next melt 4 1/2 tablespoons butter in saucepan. Add flour and whisk until smooth. Add milk and cream, salt, pepper, sherry and Worcestershire sauce. Set aside.

Saute sliced mushrooms for 6 minutes in 2 tablespoons butter. Place on top of shrimp. Pour cream sauce over the top and sprinkle with Parmesan cheese, paprika at the end. Bake at 350 degrees for 30-45 minutes.