Ingredients

　　2 tablespoons butter

　　2 tablespoons all-purpose flour

　　1 1/2 cups half-and-half

　　1/4 cup grated Parmesan cheese

　　1/4 cup sherry

　　1 tablespoon Worcestershire sauce

　　1 teaspoon House Seasoning (see page 325)

　　2 egg yolks, lightly beaten

　　One 13 3/4-ounce can artichoke hearts, drained and chopped

　　1 pound shrimp, cleaned, peeled, and deveined

　　1/4 pound fresh mushrooms

　　3/4 cup grated Cheddar and Monterey Jack cheese (combined)

　　Paprika to taste

　　Preheat oven to 350 degrees. Melt butter in saucepan over medium heat. Blend in flour to make a paste. Add half-and-half all at once, stirring constantly until thickened and smooth. Add Parmesan cheese, sherry, Worcestershire sauce, and garlic powder, salt, and pepper. Temper egg yolks with 2 tablespoons of hot mixture and add back to remaining cheese sauce. Set aside. Mix artichoke hearts, shrimp, and mushrooms together. Put in baking dish and pour sauce over top. Sprinkle top with grated cheese and paprika. Bake for 30 to 35 minutes. Serve over rice.

　　Paula Deen's Kitchen Classics