Western Shrimp Supreme
|Sliced mushrooms||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Light cream||1⁄2 Cup (8 tbs)|
|Condensed cream of mushroom soup||1 Can (10 oz)|
|Cooking sherry||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||3 Tablespoon|
|Frozen shelled shrimp||14 Ounce (Two 7 Ounce Packages, Cooked)|
|Canned artichoke hearts||15 Ounce, drained and halved|
|Toasted slivered blanched almonds||1⁄4 Cup (4 tbs)|
Cook mushrooms in butter till tender.
Push to one side in skillet; blend in flour.
Gradually stir in cream.
Bring to boil and cook and stir 1 minute.
Blend in soup, sherry, and cheese.
Stir in shrimp and artichokes.
Heat through, stirring gently.
Transfer to chafing dish to keep warm.
Sprinkle almonds atop.
Add fluff of water cress.
Serve over tiny hot buttered biscuits or patty shells.