Shrimp with Artichoke Hearts
|Onion||1 Small, finely chopped|
|Butter/Margarine||1⁄8 Pound, melted|
|Milk||1 1⁄4 Cup (20 tbs)|
|Sliced mushrooms||4 Ounce, drained with liquid reserved (1 Can)|
|Cooked shrimp||1 1⁄2 Cup (24 tbs) (Fresh, Frozen, Or Canned)|
|Artichoke hearts||12 (Fresh, Frozen, Or Canned)|
|Breadcrumbs||1⁄2 Cup (8 tbs), mixed with 1 1/2 tablespoons melted butter|
Add onion to the 1/4 cup melted butter and saute until soft and yellow.
Stir in flour until well blended.
Add milk to mushroom liquid to make1 2/2 cups liquid.
Gradually add this liquid to the butter-flour mixture.
Add salt, pepper, Worcestershire, shrimp, and mushrooms.
Arrange the artichoke hearts in bottom of a buttered casserole (about 8 inches square).
Pour shrimp sauce over artichokes.
Sprinkle buttered bread crumbs on top.
Bake, uncovered, in a moderately hot oven (375°) for 20 to 25 minutes, until bubbly.
Makes 4 generous servings.