1 cn (no. 2) artichoke hearts
3/4 lb Cooked shrimp
1/4 lb Fresh or canned mushrooms
1 1/2 c  Cream sauce
2 tb Butter
1 tb Worcestershire sauce
1/4 c  Dry sherry
1/4 c  Parmesan cheese; grated
Salt; pepper & paprika to
-taste

Arrange artichoke hearts in a buttered casserole dish; spread shrimp over
artichokes. Slice mushrooms and saut‚ in butter for six minutes; add to
shrimp. Mix Worcestershire sauce with sherry and cream sauce; pour into
casserole . Sprinkle with cheese and paprika. Bake 30 to 40 minutes in a
375 degree oven. Garnish with parsley when serving.