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Ingredientes
- 1 (2 lb.) can artichoke hearts, cut in half
- 3/4 pound med. cooked shrimp, peeled
- 1/4 pound fresh or possibly canned mushrooms
- 6 1/2 tbsp. butter
- 1 tbsp. Worcestershire sauce
- 1/4 c. good dry sherry
- 4 1/2 tbsp. flour
- 1 1/2 c. half & half
- 1/4 c. Parmesan cheese, grated
Direcciones
- In 4 1/2 Tbsp. butter blend 4 1/2 Tbsp. flour. Add in 1 1/2 c. half & half, 1/4 c. grated Parmesan cheese, salt and pepper to taste. Cook in double boiler till thick.
- Drain can of artichoke hearts, arrange in buttered baking dish, spread cooked shrimp on top. Saute/fry mushrooms in butter for 6 min, put on top of shrimp.
- To cream sauce add in Worcestershire, salt, pepper and sherry. Pour over casserole. Sprinkle with Parmesan cheese, dust with paprika. Bake at 375 degrees for 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 6 servings | |
| Calories 319 | |
| Calories from Fat 192 | 60% |
| Total Fat 21.78g | 27% |
| Saturated Fat 13.17g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 300mg | 13% |
| Potassium 334mg | 10% |
| Total Carbs 12.18g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.67g | 1% |
| Protein 16.69g | 27% |
