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| 1 1/2 ca. 1 Liter | water |
| 1/4 Teelöffel | green onions dried |
| 1 Scheibe | lemon |
| 1 Esslöffel | Salt plus |
| 1 Teelöffel | salt |
| 1 Esslöffel | Worcestershire Sauce |
| 1/2 Tasse | Celery tops |
| 1/4 Teelöffel | Instant shrimp boil |
| 1 1/2 x ca. 450 g | Shrimp; peeled, deveined (fresh or frozen) |
| 2 Esslöffel | butter |
| 2 Esslöffel | all-purpose flour |
| 1 1/4 Tasse | Half-and-half cream; heated, warm to hot |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | white pepper ground |
| 1 1/2 Esslöffel | Sherry wine |
| 1 Dose | (14-oz) artichoke hearts; drained |
| 1 x ca. 450 g | mushrooms fresh |
| 1/2 Tasse | butter |
| 1/2 Teelöffel | paprika |
| 4 Esslöffel | parmesan grated |
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Bring water & seasonings to a boil. Add shrimp. Return to boil for 1 minute. Allow to cool 2-3 minutes in water after removing from heat. Drain at once. Make sauce: Saute mushrooms in 1/2 cup butter 6-8 mintues. Drain & set aside. Melt 2 Tbs butter in top of double boiler or in skillet over low heat. Add flour & blend. Slowly stir in half-and-half. Add salt & white pepper. Cook & stir until sauce is smooth & boiling. Remove from heat; add sherry. Place artichoke hearts in large buttered casserole. Scatter shrimp & mushrooms over hearts. Cover with white sauce & sprinkle generously with paprika & Parmesan cheese. Bake in preheated 350 oven for 30 minutes or until bubbly. Serve over saffron rice. This may be made a day ahead & refrigerated. Yields 6 yummy servings.
Jeannie Turley
Part 1 Of 2
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, Ar 72390. Downloaded from Glen's Mm Recipe Archive,
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