Shrimp & Artichoke Bake

Jonathon LOVES shrimp, and I'm always looking for ways to sneak veggies into his meals (practicing for Sam, I guess!). I made this dish for Sunday lunch and it was DELICIOUS! Paula Deen's dishes usually aren't the healthiest, but they are great to make once in a while and are always crowd pleasers!

Shrimp & Artichoke Bake (serves 4)
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 (omitted)
1 tablespoon Worcestershire sauce
1 teaspoon House Seasoning
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 (I omitted it), Worcestershire sauce, garlic powder, salt and pepper. Temper egg yolks with 2 tablespoons of hot mixture and add back to remaining cheese sauce. Set aside. Mix arichoke 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.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
*Mix well. Store in shaker near stove for convenience.

Source: The Lady & Sons Savannah Country Cookbook by Paula Deen