3 tbsp. butter
3 tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. paprika
Dash of white pepper
1 2/3 c. milk
1/4 c. dry white wine
3/4 c. (3 oz.) shredded process Swiss cheese
2 1/4 c. cooked rice
1/8 tsp. dried basil, crushed
1/8 tsp. dried oregano, crushed
16 oz. shelled shrimp
1 (9 oz.) pkg. frozen artichoke hearts
1 tbsp. butter
2 tbsp. fine dry bread crumbs

In saucepan, melt the 3 tablespoons butter over low heat. Blend in flour, salt, paprika, and pepper. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Stir in wine; heat through. Remove 1/2 cup sauce for dieter's serving. Stir Swiss cheese into remaining sauce; cook and stir until cheese is melted.

In small bowl, combine rice, basil, and oregano. Place 1/4 cup rice mixture in bottom of an individual casserole for dieter. Place remaining rice in a 1-quart casserole. Drop shrimp in 3 cups of boiling, salted water; return to boiling. Lower heat and simmer gently until shrimp turns, pink, 1 to 3 minutes. Drain and set aside.

Prepare artichokes. Top dieter's portion with one serving of shrimp-artichoke mixture and the reserved 1/2 cup sauce. Top the family casserole with the remaining shrimp-artichoke mixture and cheese-wine sauce. Sprinkle both dishes with additional paprika.

Combine the bread crumbs; sprinkle over the 1-quart casserole. Bake at 350 degrees for 20 to 25 minutes. Makes 5 servings.