Recipe - Creamed Shrimp And Artichoke

4 One half tablespoon Butter
4 One half tablespoon Flour
One half cup Milk
Three fourths cup Whipping cream
One fourth cup Dry vermouth
1 tablespoon Worcestershire sauce
1 One half pound Cooked shrimp
2 Artichoke bottoms
One fourth cup Parmesan cheese

Preparation : Melt butter and stir in flour. Gradually add milk and cream.
When smooth, season with salt and pepper. Add vermouth to cream sauce and
also add Worcestershire. Combine with shrimp andartichoke bottoms. Heat
through. Pour into chafing dish; sprinkle with Parmesan cheese and serve
with toast rounds. Serves 50.

Posted to TNT Prodigy's Recipe Exchange Newsletter by RcpSwapper@aol.com
on Mar 25, 1997