The sort of rich, expertly seasoned main dish you're proud to serve to company!

3 tbsp. butter
2 (7 oz.) pkgs. frozen shelled shrimp, partially thawed
1/2 lb. fresh mushrooms, sliced

1/4 c. butter
1/4 c. all-purpose flour
1/4 tsp. dry mustard
Dash cayenne
2 c. light cream
3 tbsp. cooking sherry
1/4 c. shredded Parmesan cheese
Parsley Rice

Melt 3 tablespoons butter in skillet. Add shrimp and mushrooms; cook over medium heat, stirring frequently, about 5 minutes or until mushrooms are tender and shrimp turn pink and are done. Remove from skillet and set aside.

Add 1/4 cup butter to skillet; when melted, blend in flour and seasonings. Stir in cream all at once; cook, stirring constantly until mixture thickens and boils.

Add shrimp and mushrooms to sauce; reserve a few shrimp for garnish. Heat through, 2 or 3 minutes. Stir in cooking sherry and Parmesan cheese. Salt to taste.

Keep warm in chafing dish over hot water. Trim with bouquet of water cress and reserved shrimp. Serve over hot fluffy Parsley Rice. Pass extra Parmesan cheese. Makes 6 servings.