Preparation:
Drain artichoke hearts and cut into quarters, if need be, and arrange them in a shallow baking dish. Place shrimp over them. Saute mushrooms in 2 tbsp butter for about 5 minutes, then add then and the butter in the pan to the baking dish. Make a medium cream sauce by melting the remaining 2 tbsp butter in a saucepan and stirring in flour. When smooth, add the salt, pepper, cayenne pepper and cream. Cook, stirring constantly, until the sauce is smoth, then add worchestershire sauce and sherry. Blend in well. Pour the sauce over the artichoke hearts, shrimp and mushrooms. Sprinkle the top with parmesan and dust with paprika. Place under the broiler and brown. |
