1 lb. med. fresh shrimp, cooked and cut into bite size pieces
1 lb. fresh or canned crab meat, flaked
8 oz. fresh mushrooms, cleaned and halved
3 tbsp. fresh lemon juice
1/4 c. chopped onion
1 tbsp. melted butter
1/4 c. all purpose flour
3 c. half and half
1/4 c. dry sherry
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. black pepper
3/4 tsp. paprika
1 tbsp. chicken bouillon granules

Prepare shrimp and crabmeat. Clean, halve mushrooms and sprinkle with lemon juice. Saute onion in melted butter. Sprinkle flour and paprika over onions, cooking a couple of minutes. Add half and half, sherry, granules, thyme, salt and pepper.

Bring to a boil, stirring constantly until thickened. Transfer to top of a double boiler. Add shrimp and crabmeat. Cook over medium heat for 20 minutes. Add mushrooms for 10 additional minutes. Adjust seasonings to taste and serve over hot rice or in pastry shells. Serves 8.