|Shelled shrimp||1 Pound (Fresh / Frozen)|
|Frozen artichoke hearts||9 Ounce (1 Package)|
|Skim milk||1 3⁄4 Cup (28 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Shredded swiss cheese||3 Ounce (3/4 Cup)|
|Cooked rice||2 1⁄4 Cup (36 tbs)|
|Dried basil||1⁄8 Teaspoon, crushed|
|Dried oregano||1⁄8 Teaspoon, crushed|
|Butter/Margarine||1 Tablespoon, melted|
|Fine dry bread crumbs||3 Tablespoon|
Thaw shrimp, if frozen.
Prepare artichoke hearts according to package directions; set aside.
In medium saucepan combine cornstarch, salt, the 1/2 teaspoon paprika, and the pepper.
Gradually stir in skim milk.
Cook and stir till mixture is thickened and bubbly.
Stir in dry white wine; heat through.
Reserve 1/2 cup of the sauce for dieter.
Stir Swiss cheese into remaining sauce; cook and stir till cheese melts.
Combine rice, basil, and oregano.
Place 1/4 cup of the rice mixture in the bottom of a 10-ounce casserole for dieter.
Place remaining rice in a 1-quart casserole.
Drop shrimp in 3 cups boiling, lightly salted water; reduce heat and simmer gently 1 to 3 minutes or till shrimp turn pink.
Drain the shrimp.
Combine shrimp and cooked artichokes.
Top dieter's rice mixture with 3/4 cup shrimp-artichoke mixture and the 1/2 cup reserved sauce.
Top large casserole with remaining shrimp-artichoke mixture and cheese sauce.
Sprinkle both dishes with additional paprika.
Combine butter or margarine with bread crumbs; sprinkle bread crumbs atop large casserole.
Bake large casserole in a 350° oven 10 minutes, then place small casserole in oven.
Bake both casseroles 20 to 25 minutes more.