This shrimp, mushroom, and artichoke casserole is as good as it sounds. It is not a good diet recipe, but we all have to splurge once in a while. Great for entertaining!

2-1/2 tablespoon butter
1/2 pound mushrooms
1-1/2 pounds shrimp
1 (16 ounces) can artichoke hearts
4 1/2 tablespoons butter
4 1/2 tablespoons flour
3/4 cup milk
3/4 cup heavy cream
1/2 cup dry sherry
1 tablespoon Worcestershire sauce
salt and pepper to taste
1/2 cup grated Parmesan cheese
paprika

Melt 2-1/2 tablespoons butter, and saute sliced mushrooms. Set aside.

Boil and shell shrimp.

In 2 quart casserole, make 1 layer each of artichoke hearts, shrimp, and mushrooms.

Sauce:
Melt 4 1/2 tablespoons butter, stirring with wire whisk.
Add flour, milk, and cream. Stir until thick.
Add sherry, Worcestershire sauce, salt, and pepper.
Pour sauce over layered ingredients.

Sprinkle top with cheese. Sprinkle with paprika.

Bake at 375 degrees for 20 to 30 minutes.

Serve over rice or pasta. This is better if made the day before.

Serves 6.