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Artichoke/shrimp Casserole

2 (No. 2) cans artichoke hearts
2 lbs. fresh Shrimp
1/4 - 1/2 lb. fresh mushrooms
4 Tbsp. butter
4 Tbsp. flour
1 1/2 cups milk
1 Tbsp. Worcestershire sauce
1/4 cup dry sherry
1/4 cup grated Parmesan cheese
Chopped parsley

Drain artichokes and arrange in buttered flat baking dish. Spread the cooked Shrimp over artichokes. Saute sliced mushrooms in 2 tablespoons butter for 6 minutes, add to baking dish.

Make a cream sauce of 2 tablespoons butter, flour and milk. Add Worcestershire sauce, sherry, salt and pepper to cream sauce. Pour over contents. Sprinkle the top with Parmesan cheese, dust with paprika. Bake 375 F, 20 minutes. Sprinkle parsley over dish just before serving.

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