Recipe For Cooking Shrimp Artichoke Casserole

Toaster Oven Casseroles :: Fish and Seafood Casseroles

Shrimp Artichoke Casserole

1 (14 oz.) can artichoke hearts, drained and qt.ed
1/2 C. (1 stick) margarine, divided
1 lb. headless shrimp, peeled
8 oz. fresh mushrooms, sliced, or
    1 (8 oz.) can mushroom pieces
1/4 C. flour
1 C. half-and-half
1/2 C. milk
3 oz. Monterey jack cheese, cubed
1 tea. salt
1/2 tea. pepper
1/4 C. dry sherry
1/2 tea. Worcestershire sauce
Paprika

Place artichoke hearts in bottom of a 1 1/2-qt. casserole.

In a skillet, melt 1/4 C. margarine and sauté shrimp until done. Remove with slotted spoon and layer over artichoke hearts.

Add sliced mushrooms to margarine and sauté for 6 to 8 min. Again remove with slotted spoon and place over shrimp.

Melt remaining 1/4 C. margarine in skillet. Add flour, stirring constantly. Gradually add half-and-half and milk, cooking until thick. Add Monterey jack cheese and stir until cheese is melted.

Add salt, pepper, sherry and Worcestershire sauce and stir until smooth. Pour over casserole and sprinkle with paprika.

Bake uncovered in a 350 degree F oven for 25 to 30 min. until bubbly.

Serves 6.