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Ingredients
- 1 can (14 ounces) artichokes, drained
- Juice of 1/2 lemon
- 1 pound medium shrimp, quick-cooked (2-3 minutes) in boiling water, peeled, deveined, tails removed
- Salt and white pepper
- 1 pound white lump crab meat, picked over for shell bits
- 1/8 teaspoon cayenne pepper
- 4-1/2 tablespoons butter
- 1/4 cup freshly grated Parmesan cheese
- 4-1/2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1-1/2 cups half-and-half
- Freshly cooked rice to serve
- 1 tablespoon Worcestershire sauce
- 1/4 cup dry sherry
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Recipe Info
Category : Casseroles
Rating : 0
Contributor : marc
Print Recipe
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Directions
Preheat oven to 375 degrees. Butter a 3-quart baking dish.
Arrange artichokes in the baking dish. Spread the shrimp and lump crab meat over the artichokes.
In a large saucepan, melt the butter over medium heat. Whisk in the flour to make a smooth paste. Cook and stir for 5 minutes. Slowly add the half-and-half, cooking and stirring constantly until thickened and smooth. Stir in Worcestershire sauce, sherry, lemon juice, salt, white pepper and cayenne pepper. Pour over ingredients in the baking dish. Sprinkle with cheese and paprika.
Bake for 20 minutes. Serve hot with rice.
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