Recipies From Previous Tastes

**Shrimp and Artichoke Hearts**
1 small Red Lobster Cocktail Shrimp Party Platter	1 1/4 cup half and half
2 cups (6 oz.) fresh mushroom quarters	3 Tbsp. sherry wine
1/4 cup + 2 Tbsp. Butter	1 can (14 oz.) Artichoke hearts, drained and quartered
3 Tbsp. flour	Cooked pasta or white rice
½ tsp. salt	Parmesan cheese
1/8 tsp. pepper

Remove tails from shrimp if desired. Lightly saute mushrooms in 1/4 cup butter. Remove mushrooms from pan; set aside. Melt 2 Tbsp. Butter in pan, stir in flour and salt until smooth. Stir in half and half. Simmer 1 minute, stirring constantly. Add sherry and stir in shrimp, artichoke hearts, and sauteed mushrooms. Heat through. Serve over pasta or rice. Serve Parmesan cheese on the side.

Serves 4 - 6.