1 lb. shelled and deveined shrimp
1 lb. sea scallops
10 oz. mushrooms (halved)
1 med. onion, minced
1 tsp. curry
3 tbsp. flour
1 (10 oz.) can cream of shrimp soupc. milk
1/4 c. dry sherry
9 oz. artichoke hearts
12 oz. crabmeat
10 oz. frozen peas
1 (13 to 14 oz.) can chicken broth

On hour before serving:

Cook mushrooms over medium heat in 2 tablespoons hot salad oil until golden brown. Remove mushrooms and set aside. Add 2 more tablespoons oil, cook onion and curry until onion is tender. Add flour and stir until flour is brown. Stir in chicken broth, shrimp soup, milk and sherry.

Heat until boiling. Add mushrooms, artichokes, shrimp and scallops. Reduce heat to medium. Cook until shrimp turns pink and scallops turn opaque. Stir in crabmeat and peas. Serves 8.