Belmont Seafood Recipe
Ingredients
1 can artichoke hearts
2 lb. shrimp, cooked
2 tbsp. butter
3 tbsp. flour
1/4 tsp. red pepper
1/4 tsp. paprika
1 tsp. salt
1 pt. half and half
1 tsp. Worcestershire sauce
1 tbsp. catsup
1 tsp. lemon juice
2 tbsp. Sherry
Directions
Cut artichoke hearts in thin slices; drain for 1 hour.
Alternate layers of shrimp and artichoke hearts in casserole.
Melt butter in saucepan; add flour, pepper, paprika and salt, stirring until blended.
Add half and half gradually; cook, stirring constantly, until thickened.
Add Worcestershire sauce, catsup, lemon juice and sherry; pour over shrimp and artichoke hearts.
Bake at 325 degrees for about 30 minutes.
Alternate layers of shrimp and artichoke hearts in casserole.
Melt butter in saucepan; add flour, pepper, paprika and salt, stirring until blended.
Add half and half gradually; cook, stirring constantly, until thickened.
Add Worcestershire sauce, catsup, lemon juice and sherry; pour over shrimp and artichoke hearts.
Bake at 325 degrees for about 30 minutes.
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