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Yield:
6 Servings
Ingredients:
Instructions:
Instructions: Bring water & seasonings to a boil. Add shrimp. Return to boil for 1 minute. Allow to cool 2-3 minutes in water after removing from heat. Drain at once. Make sauce: Saute mushrooms in 1/2 cup butter 6-8 mintues. Drain & set aside. Melt 2 Tbs butter in top of double boiler or in skillet over low heat. Add flour & blend. Slowly stir in half-and-half. Add salt & white pepper. Cook & stir until sauce is smooth & boiling. Remove from heat; add sherry. Place artichoke hearts in large buttered casserole. Scatter shrimp & mushrooms over hearts. Cover with white sauce & sprinkle generously with paprika & Parmesan cheese. Bake in preheated 350 oven for 30 minutes or until bubbly. Serve over saffron rice. This may be made a day ahead & refrigerated.
Yields 6 yummy servings. PART 1 OF 2 Email this Recipe:
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