Shrimp and Artichokes Recipe
Ingredients
| Artichoke hearts | 1 Can (10oz), drained | |
| Shrimp | 3/4 pound, cooked | |
| Mushrooms | 1 Can (10oz), sliced | |
| Butter | 2 Tablespoon | |
| Lea & Perrins - 1 tablespoon | ||
| Dry sherry | 1/4 Cup (16 tbs) | |
| Cream sauce | 1 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Paprika - To taste | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
GETTING READY
1) Preheat the oven to 375 degrees.
2) In a pan, heat butter and saute sliced mushrooms for 6 minutes. Keep aside.
3) In a small bowl, combine Lea & Perrins, sherry and cream sauce. Keep aside.
MAKING
4) In a buttered baking dish, arrange the artichoke hearts.
5) Over them, spread the shrimp.
6) To the baking dish, add the mushrooms.
7) Into the baking dish, pour over the sauce mix.
8) On top, sprinkle cheese and paprika.
9) Bake in the oven for 30 to 40 minutes.
SERVING
10) Serve hot with rice or noodles, garnished with parsley.
1) Preheat the oven to 375 degrees.
2) In a pan, heat butter and saute sliced mushrooms for 6 minutes. Keep aside.
3) In a small bowl, combine Lea & Perrins, sherry and cream sauce. Keep aside.
MAKING
4) In a buttered baking dish, arrange the artichoke hearts.
5) Over them, spread the shrimp.
6) To the baking dish, add the mushrooms.
7) Into the baking dish, pour over the sauce mix.
8) On top, sprinkle cheese and paprika.
9) Bake in the oven for 30 to 40 minutes.
SERVING
10) Serve hot with rice or noodles, garnished with parsley.
Chef
