Shrimp and Artichoke Dip | Paula Deen

Ingredients

• 1 (13 3/4 oz) can drained and chopped artichoke hearts
• 2 lightly beaten egg yolks
• dash Pepper
• dash salt
• 1 teaspoon garlic powder
• 1/4 cup sherry
• 1 tablespoon Worcestershire sauce
• 1/4 cup grated Parmesan cheese
• 1 1/2 cups half and half
• 2 tablespoons all purpose flour
• 2 tablespoons Butter
• 1 lb cleaned, peeled, and deveined shrimp
• 1/4 lb fresh mushrooms
• 3/4 cup grated and cheddar cheese, combined monteray jack cheese
• to taste paprika