Beazell's Cook Book

Shrimp & Artichoke Casserole by Lee Delaune

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1 - 14 ounce can articoke hearts (drained)
1 1/2 pounds shrimp boiled or sauteed in butter
1 clove garlic, chopped
1 small onion, chopped
1/4 pound mushrooms, sliced
3 tablespoons butter or margarine
1 can cream mushroom soup
1/2 cup mayonnaise
1 tablespoon worcestershire sauce
2 tablespoons sherry (optional)
1/2 cup grated parmesan cheese
Beazell's Cajun Seasoning to taste
1 - 10 ounce packaged frozen chopped spinach

Place artichokes in buttered 2 quart casserole dish.  Add shrimp.  Sautee garlic, onion and mushrooms in butter.  Add soup, mayonnaise, worcestershire sauce, sherry, cheese and Beazell's Cajun Seasoning.  Add spinach, which has been thawed and well drained.  Pour mixture over shrimp.  Sprinkle with cheese and paprika.  Bake 20 minutes at 375 or until bubbly.

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