Shrimp Boat Casserole

This recipe is a definite favorite of Paul's and his side of the family. Not great for those of us who don't like artichokes, mushrooms, or shrimp -- but if you like those ingredients, you'll probably love this casserole!

Ingredients:

- 1 can (14 3/4 oz) artichoke hearts, packed in water, drained
- 1 pound shrimp
- 1/2 cup butter
- 8-12 oz mushrooms, cleaned and sliced
- 1/4 cup all-purpose flour
- 1.5 c half and half (it needs more liquid, could try 2 cups or try adding some broth)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup cooking sherry or dry white wine (chardonnay and Riesling both worked)
- 1 tablespoon chopped parsley (fresh is nice but equivalent dried is ok)
- 1 tablespoon Worcestershire sauce
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon paprika (smoked is good too)

Directions:

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.

Quarter the artichoke hearts and place them in the bottom of the baking dish. Top with shrimp.

Melt 3 tablespoons butter in a skillet. Saute mushrooms until soft and brown. Spoon over the shrimp.

Melt the remaining butter in the skillet. Quickly stir in the flour, making a roux. When smooth, whisk in the cream and milk; bring to a gentle boil (turn heat to lowest setting as soon as it starts to bubble). Add salt, pepper, sherry, Worcestershire sauce, and parsley. Pour evenly over the shrimp. Top with Parmesan cheese and sprinkle with paprika.

Bake for 25 minutes or until heated through.

Serving Suggestion: serve with rice or (angel hair) pasta.