3 lbs. raw shrimp
1/2 lb. fresh mushrooms or 2 (6 oz.) canned
4 tbsp. butter
1 med. onion, grated
2 fresh tomatoes, chopped fine
1 sm. carton light cream
1 tbsp. Worcestershire sauce
2 tbsp. flour
1/4 c. sherry
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. buttered bread crumbs
1/4 tsp. paprika

Cook shrimp in boiling, salted water 3 minutes (do not overcook). Cool, peel, and devein. Slice mushrooms and stems; saute in butter. Add tomatoes and onion and cook over low heat 10 minutes. Add cream mixed with flour and other ingredients to mushrooms and cook until thickened. Add shrimp and pour into baking dish. Sprinkle with crumbs and paprika. Bake about 20 minutes at 350 degrees or until bubbly, do not OVERCOOK. Serves 8. Serve with steamed white rice or rice with lots of chopped parsley added. Sauce can be made ahead and added to shrimp when needed.