6 frozen puff patty shells
1 can (10 oz.) frozen condensed cream of shrimp soup
1/2 c. whole milk
1/4 c. grated cheddar cheese
1 pkg. (10 oz.) frozen peas
1 pkg. (12 oz.) frozen cleaned shrimp, thawed
Parsley for garnish
Optional: 1/4 lb. sliced mushrooms

Forty-five minutes before serving: Bake frozen patty shells as directed, keep warm. In a large saucepan, combine soup, milk and cheese; heat until soup is thawed. Add peas and thawed shrimp; bring to a boil and simmer for five minutes or until the shrimp are pink.

Serve in chafing dish and ladle into warm patty shells at the table or arrange filled patty shells on two platters. Garnish with parsley. 6 servings.