Recipe - Outstanding Shrimp

1 One half qt Water
One fourth teaspoon Dried green onions
1 sl Lemon
1 tablespoon Salt plus
1 teaspoon Salt
1 tablespoon Worcestershire sauce
One half cup Celery tops
One fourth teaspoon Instant shrimp boil
1 One half pound Shrimp; peeled, deveined
(fresh or frozen)

SAUCE
2 tablespoon Butter
2 tablespoon Allpurpose flour
1 One fourth cup Halfandhalf cream; heated,
warm to hot
One half teaspoon Salt
One half teaspoon Ground white pepper
1 One half tablespoon Sherry wine
1 cn (14oz) artichoke hearts;
drained
1 pound Fresh mushrooms
One half cup Butter
One half teaspoon Paprika
4 tablespoon Grated Parmesan cheese

Bring water & seasonings to a boil. Add shrimp. Return to boil for 1
minute. Allow to cool 23 minutes in water after removing from heat. Drain
at once. Make sauce: Saute mushrooms in One half cup butter 68 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 halfandhalf. 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 Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.