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1
Preheat oven to 375u00b0.
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2
In bottom of buttered casserole, arrange artichoke hearts.
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3
Spread shrimp over artichokes.
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4
Saute mushrooms in 2 tablespoons of butter for 6 minutes.
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5
Layer over shrimp.
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6
Melt remaining 4 tablespoons butter in a saucepan.
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7
Whisk in flour, stirring until well blended and smooth.
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8
Pour in milk, whisking constantly until mixture has thickened.
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9
Season with salt and pepper, then add Worcestershire sauce and sherry.
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10
Pour over casserole.
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11
Sprinkle with cheese and paprika.
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12
Bake at 375u00b0 for 30 to 40 minutes.
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13
Serve hot, garnished with an extra sprinkling of paprika and chopped fresh parsley.
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14
Chicken may be substituted for shrimp.
