sf wrote:
>
> For myself, I'm thinking about a dry martini accompanied by Koko's
> Parmesan Lemon Wafers... if my lemons have preserved enough.
>
> But I was also thinking shrimp or artichoke with a Lemon Aioli dipping
> sauce would be nice
(snip)

This may not be up the alley so to speak, but I figured sharing the
following wouldn't hurt I went through the March 2010 "House
Beautiful" magazine today, and it had this recipe on page 128:

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Shrimp & Artichoke Casserole

0.5 lb mushrooms, sliced
6 Tbs butter
1.5 lbs shrimp - cooked, peeled & deveined
8-10 canned artichoke hearts, coarsely chopped
0.25 cup flour
1.5 cups light cream
0.5 cup dry sherry
1 Tbs worcestershire sauce
S & P
0.25 tsp paprika
0.5 cup freshly grated Parmesan cheese

Preheat the oven to 350F degrees. Saute the mushrooms until soft in 2
Tbs of butter. Layer a 3-qt casserole dish with the mushrooms, shrimp,
and chopped artichoke hearts. Melt 4 Tbs butter, add the flour and cook
for about 3 minutes to make a roux. Add cream into roux slowly and stir
until it's thoroughly blended and thickened. Add the sherry and
Worcestershire sauce, S & P, and the paprika, then pour the sauce over
the layered ingredients in the casserole dish. Sprinkle the top with
the grated Parmesan cheese. Bake in the oven for 30-40 minutes until
lightly browned and bubbling.

++++++++++++++++++++++++++++

Personally, I'd leave out the mushrooms, but that's just me. Looks like
it'd be a good recipe to try.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!