Title: Outstanding Shrimp
Categories: Seafood
Yield: 6 Servings

1 1/2 qt Water
1/4 ts Dried green onions
1 sl Lemon
1 tb Salt plus
1 ts Salt
1 tb Worcestershire sauce
1/2 c Celery tops
1/4 ts Instant shrimp boil
1 1/2 lb Shrimp; peeled, deveined
-(fresh or frozen)

-----------------------------------SAUCE-----------------------------------
2 tb Butter
2 tb All-purpose flour
1 1/4 c Half-and-half cream; heated,
-warm to hot
1/2 ts Salt
1/2 ts Ground white pepper
1 1/2 tb Sherry wine
1 cn (14-oz) artichoke hearts;
-drained
1 lb Fresh mushrooms
1/2 c Butter
1/2 ts Paprika
4 tb Grated Parmesan cheese

Bring water & seasonings to a boil. Add shrimp. Return to boil for 1
minute. Allow to cool 2-3 minutes in water after removing from heat. Drain
at once. Make sauce: Saute mushrooms in 1/2 cup butter 6-8 mintues. Drain &
set aside. Melt 2 Tbs butter in top of double boiler or in skillet over low
heat. Add flour & blend. Slowly stir in half-and-half. Add salt & white
pepper. Cook & stir until sauce is smooth & boiling. Remove from heat; add
sherry. Place artichoke hearts in large buttered casserole. Scatter shrimp
& mushrooms over hearts. Cover with white sauce & sprinkle generously with
paprika & Parmesan cheese. Bake in preheated 350 oven for 30 minutes or
until bubbly. Serve over saffron rice. This may be made a day ahead &
refrigerated. Yields 6 yummy servings.

JEANNIE TURLEY

PART 1 OF 2

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.