Shrimp Kelon

Germaine's Shrimp Kelon


2 T. butter

3 1/2 cups heavy cream

5 whole canned artichoke hearts (coarsely chopped)

36 peeled, split & deveined shrimp (40-50 count)

6 to 8 medium mushroom caps sliced

2 1/2 cups parmesan cheese grated or shredded

1/2 t. garlic (finely chopped)

1/4 t. cayenne pepper salt & black pepper to taste

1/4 cup cracker crumbs

1 t. green onion sliced thin for garnish

Sauté the shrimp slightly in a small amount of butter and hold. Combine butter and cream in pan over medium heat and reduce by one half. Add seasonings and then the parmesan cheese, stirring continuously until the cheese is melted. Add artichokes, mushrooms, and shrimp, cooking slightly until mushrooms and shrimp are done. Place entire mixture in a casserole, top with cracker crumbs and place under broiler until cracker crumbs are lightly browned. Sprinkle with sliced green onions and serve.

Makes six appetizer servings