Shrimp-Stuffed Artichoke Bottoms

1 (12 ounce) can artichoke bottoms
2 tablespoons butter
2 tablespoons flour
1 cup heavy cream
2 tablespoons dry sherry
40 small cooked shrimp, coarsely chopped
1/2 cup cheddar cheese, shredded
1/2 cup swiss cheese, shredded
1/2 teaspoon salt

Preheat oven to 350°.

Drain and arrange artichoke bottoms in a buttered glass pie dish.

In a sauce pan, melt butter and blend in flour. Stir in heavy cream and cook over low medium-low heat until sauce thickens. Add sherry and shrimp, then cheese and salt. Cook until cheese melts. Pour this mixture over artichoke bottoms and bake for 20 minutes.

Serve immediately.

Pyrex 2-Pack Easy Grab Glass Pie Plate, 9.5-Inch

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