Shrimp Newburg.

Shrimp Newburg

3 Tbsp. butter or margarine
1/2 lb. fresh mushrooms, sliced
3 lbs. wild-caught shrimp, cooked, peeled and deveined
2 10-oz. cans mushroom soup
1/2 cup light cream
1/3 cup sherry
2 tsp. dry mustard
4 tbsp. grated parmesan cheese
Salt and pepper to taste

Melt butter in double boiler. Add soup, mustard, salt and pepper. Simmer for 15 minutes. Whip cream. Add mushrooms, shrimp, and sherry to mixture in double boiler and continue to cook over low heat. Add parmesan cheese. Fold in cream. If sauce is too thick, thin with milk. Serve over rice, in pastry shell, or over toast. Serves 8