Valentine’s Day used to be a great excuse to receive flowers, eat chocolates, and visit your favorite restaurant. Now it means chasing around a busy 18 month old – just like every other day. Eating out is nearly impossible, so this year, I decided to cook a romantic dinner at home – for both the men in my life.
I have decided I will cook a Shrimp, Chicken, and Artichoke casserole with a Bechamel sauce, although my son may choose to eat SpaghettiOs. Your shopping list will be 8 ounces of cooked and diced chicken breast, 1/2 pound of baby shrimp (cooked and cleaned), 8 artichoke hearts (drained and halved), 10 sliced mushrooms, butter, Worcestershire sauce, sherry, Parmesan cheese, paprika, and rice. For the Bechamel sauce, you will need clarified butter, all purpose flour, and half-and-half (milk will do also).
You will need to make your Bechamel sauce first. In a saucepan, over low to moderate heat, combine 2 tablespoons of clarified butter and 2 tablespoons of all-purpose flour. Stir until it forms a paste. Allow it to cook for three to four minutes, constantly stirring. With a whisk, slowly and gently add 1 cup of half-and-half or milk. Your sauce should thicken, but you do not want it too thick. If it appears too thick, add a little more liquid. Season the sauce with salt and pepper.
Preheat your oven to 350 degrees. Place your artichoke hearts in the bottom of a buttered casserole dish. Lay your chicken and shrimp on top of the artichokes. In a skillet, saute your mushrooms in 1/2 teaspoon of butter then add your Bechamel sauce. Add 1 teaspoon of Worcestershire sauce, 2 tablespoons of sherry, and a pinch of salt and pepper. After stirring, pour your sauce over the casserole and sprinkle it with 1/4 teaspoon of paprika and 1 tablespoon of Parmesan cheese. Bake in the oven for 25 to 30 minutes uncovered. You can garnish your casserole and serve with rice.