1 qt. milk, scalded
2 lbs. fresh shrimp, peeled
3/4 c. butter
2 drops liquid crab boil (optional)
1 bunch green onions, chopped
1 lb. fresh white crabmeat
1/2 tsp. thyme
2 tsp. garlic powder
1/2 lb. fresh mushrooms, sliced
1 c. flour
5 oz. dry white wine
Salt to taste
1/2 lb. grated Swiss cheese

Scald milk. Set aside.

In a medium skillet, saute shrimp: 1 oz. white wine 2 drops liquid crab boil

Saute just until shrimp are pink. Set aside.

In a Dutch oven or large saucepan, saute green onions, crabmeat, thyme, garlic powder, cayenne pepper and mushrooms in remaining butter until tender. Add flour and simmer on low flame stirring frequently, for 10 minutes. Add scalded milk slowly, stirring constantly. Add wine. Mix well. Add shrimp with sauce in skillet to mixture. Stir well. Add salt to taste. Remove from heat.

Spoon into 6 or 8 individual casserole dishes or 1 (2 quart) casserole dish. (Dish may be covered with wrap and stored in refrigerator at this point and heated the following day.)

Sprinkle with grated cheese. Bake at 325 degrees (if mixture is cold) or 350 degrees (if mixture is warm or at room temperature) until cheese melts. Serve as an entree or as an appetizer with crackers. Serves 6 to 8.