8 frozen patty shells
1 c. milk
2 c. cooked shrimp
1/4 c. sherry
2 (10 oz.) cans cream of shrimp soup (frozen, if available)
1 lb. can peas, drained
1 c. shredded sharp Cheddar cheese (4 oz.)

Bake patty shells according to package directions. Combine soup and milk; heat. Add shrimp and peas and continue to heat, stirring until just simmering. Cook slowly, about 5 minutes. Stir in sherry and half of cheese. (Sprinkle remaining cheese in baked patty shells.) To serve, spoon sauce into patty shells. Serves 8.