Shrimp and Artichoke Hearts



3 T. butter

3 T. flour

½ t. cayenne

1 pint half & half

3 T. catsup

2 T. Worcestershire

5 T. lemon juice

5 T. sherry

3 jars marinated artichoke hearts, well drained

½ lb. Fresh mushrooms, sliced

2 ½ lbs. Jumbo shrimp, cooked, peeled & deveined

2 c. grated cheddar


Preheat oven to 400o. Melt butter over low heat in a medium saucepan.  Add flour & cayenne pepper.  Mix well.  Whisk in half & half and cook over low heat until thick and well blended.  Add catsup, Worchester, lemon juice & sherry.  Blend well.  In baking dish, combine artichoke hearts, shrimp & mushrooms.  Pour sauce over and top with cheese.  Bake about 30 minutes in 400o oven.  This is best served with a crisp green salad, rice and a crunchy loaf of bread. Serves 6-8.

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