Shrimp Newburg
Serves 4 with full recipe

While in Key West, I found the base of this recipe at the library in the cooking section. I modified it and we love it. When I make it for Deb and me, I cut the recipe in half.

4 tbsp butter
4 tbsp shallots, diced
½ pound fresh mushrooms, sliced - I used a small can of portabello's
1 10 ounce can cream of shrimp soup
1 cup half and half - if you don't have half and half on the boat, make up a 1/2 cup of milk from the dried milk stock and add 6 tbsp cream cheese
1/3 cup dry sherry
1 tsp dry mustard – since we don't stock dry mustard on the boat, I used Dijon mustard
4 tbsp grated Parmesan cheese
salt and pepper to taste
1 ½ pounds shrimp, cooked, peeled and deveined
I used Cuban Bread as toast points, you can also serve with rice or over biscuits too

Melt butter in a large saucepan over medium-high heat. Add shallots and mushrooms; sauté for 3 minutes until soft. Stir in soup, half and half, sherry, mustard, Parmesan cheese and salt and pepper to taste. Reduce heat and simmer 10 minutes to blend flavors. Add shrimp and simmer over low heat for 5 minutes, stirring often. To serve, spoon shrimp and sauce into pastry shells or biscuits. Can be served over rice or toast points if desired. 4 servings

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