50+ Friends Club Cookbook
Fish and Shellfish

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Seafood and Artichoke Casserole

From the Kitchen of: H@ppy

1	14 oz can	artichokes, drained
1	lb.	fresh med. Shrimp, peeled, deveined and cooked
1	lb.	fresh crabmeat, check for shells
1/2-3/4	lb	sliced mushrooms (fresh)
6 1/2	tbsp.	Butter, cut up in chunks
4 1/2	Tbsp.	Flour
1 1/2		cream or half and half
1	Tbsp.	Worscestershire
		salt and pepper to taste
1/3	c.	Parmasan cheese, freshly grated
1/4-1/2	tsp	garlic powder
1/8	tsp	Paprika
		fresh chopped parsley

• Arrange the artichokes in a buttered 3-4 quart casserole
• Spread shrimp and crabmeat over them.
• Saute' mushrooms in two tablespoons butter for about 4-5 minutes. Arrange over the seafood.
• In a heavy saucepan, melt 4-5 tablespoons butter and blend in the flour. Cook and stir constantly for five minutes on med heat, slowly add cream until thick and smooth. Don't use too high of a heat or it will scorch.
• stir in worcestershire sauce, salt, pepper, garlic. Pour over the ingredients in the casserole. Sprinkle with the Parmasan cheese and Paprika.
• Bake in a preheated 375 degree oven for 20-25 minutes. Sprinkle with the fresh chopped parsley. You can serve with rice or noodles
• Serves 6-8