1/3 cup minced onion
1/4 cup butter
1/4 cup all-purpose flour
1 cup milk
1 cup light cream
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounce can sliced water chestnuts, drained
2 tablespoons lemon juice
1 cup flaked cooked crabmeat
1 cup peeled cooked shrimp
3 cups cooked rice
1 cup shredded cheddar cheese, divided

In a saucepan, saute onion in butter. Blend in flour.

Add milk and cream. Cook and stir until thick and bubbly. Remove from heat.

Stir in ingredients and 1/2 of the cheese.

Spoon into 2-1/2 quart casserole.

Bake for 350 degrees for 25 minutes.

Sprinkle with cheese.

6 servings.

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.

This creamy Italian shrimp casserole dish is superb. I am sure you will like it!

6 ounces uncooked linguine or fettuccine, broken into 3-inch pieces
2 tablespoons olive oil
1 pound fresh frozen uncooked medium shrimp, peeled and deveined
1 to 2 gloves garlic, finely chopped
2 small zucchini, cut lengthwise in half and thinly sliced (2 cups)
1 cup 1/2 & 1/2
3/4 cup grated Parmesan cheese
1/4 cup pesto
1 teaspoon dried rosemary leaves
2 tablespoons lemon juice
1/4 teaspoon pepper
2 medium tomatoes, seeded and cut into bite-size pieces

Cook and drain linguine.

Heat 12-pan over high heat until hot. Add 1 tablespoon oil; rotate to coat side. Add shrimp and garlic; stir-fry about 3 minutes or until shrimp are pink. Remove from pan.

Add remaining 1 tablespoon oil to pan. Rotate pan to coat side. Add zucchini; stir fry about 3 minutes until crisp-tender.

Stir in 1/2 & 1/2, cheese, pesto, rosemary, lemon juice, and pepper. Cook, stirring occasionally, until slightly thickened.

Stir in shrimp mixture, linguine, and tomatoes. Cook about 1 minute or until hot.