ERIN’S SHRIMP & ARTICHOKE CASSEROLE

Serves 2-4 (if you like large portions!)

Submitted by Erin Giarda

My grandpa, William J. Walker, was a fan of Captain
Marden's ever since I can remember. He would buy
all his seafood exclusively from Captain Marden's
and whenever my mum and I came to visit (from
Virginia) he would race to Captain Marden's, using
our arrival as an "excuse" to splurge on 4 baked
stuffed lobsters. He would come home and prepare
them, setting this huge creature in front of my
horrified face. I would squeal in protest and he
would say, "oh well, I guess I have to eat TWO...we
wouldn't want to waste it..." He did this every
time we visited, for as many years as it took me to
realize I what I was missing.
Now that I live in Massachusetts, the only place I
can conceive of buying seafood is, of course,
Captain Marden's. And after my long diatribe,
here's the recipe:

• 1 can artichoke hearts

• 3/4 lb cooked peeled shrimp

• 1/2 lb fresh button mushrooms, sliced and sautéed
  until limp

• Cream Sauce (recipe follows)

• 1T Worcestershire sauce

• 1/4 C dry sherry

• Dashes of salt, pepper, paprika

• Chopped parsley (optional)

• 1/4 cup grated parmesan cheese

Cream Sauce
Melt 2 T butter in double boiler or small saucepan.
Stir in slowly 2 T flour, blend well on low. Whisk
in 1 C cold milk until smooth. Slowly bring to a
boil for 2 minutes, stirring constantly. Season
with salt and pepper.

Preheat oven to 375 degrees. Drain and quarter
artichokes and arrange in a buttered baking/
casserole dish. Spread shrimp over artichokes.
Layer sautéed mushrooms on top of shrimp.
Make cream sauce. Add worcestershire sauce, sherry,
salt and pepper to cream sauce. Pour mixture over
contents of baking dish.
Sprinkle top with parmesan cheese, dust with
paprika. Bake at 375 for 20 minutes.

Enjoy!
Erin Giarda

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