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  Seafood & Artichoke Casserole
   SeaFoods
   Atlanta Cooknotes
   2/27/2008
Ingredients:
1 14 ounce can artichokes, drained & squeezed of liquid
1 pound medium shrimp, peeled, deveined & cooked
1 pound fresh crab meat, picked over for shell bits
1/2 pound fresh mushrooms, sliced
6 1/2 T butter, divided
4 1/2 T flour
1 1/2 cups half & half cream
1/4 cup dry sherry
salt & pepper to taste
1/4 cup freshly grated Parmesan cheese
paprika to taste
chopped parsley
Instructions:
Arrange artichokes ina buttered 3 quart baking dish. Spread shrimp & crab meat over them. Saute mushrooms in 2 T butter for about 5 min. Arrange evenly over seafood. In a large heavy saucepan, melt 4 1/2 T butter & blend in flour. Cook & stir 5 minutes. Slowly add cream, cooking & stirring constantly, until thickened & smooth. Stir in Worcestershire sauce, sherry, salt & pepper. Pour over ingredients in casserole. Sprinkle with cheese & paprika. Bake in a preheated 375 degree oven for 20 minutes. sprinkle with chopped parsley & serve with or without rice.

Good & easy.
Can make ahead of time & bake later.
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