1 (4 oz.) can mushroom soup
3 tbsp. butter
2 tbsp. flour
1 1/2 tsp. dry mustard
Dash paprika
1 1/2 c. light cream
2 egg yolks
1 lb. cleaned shrimp
2 tbsp. sherry

Saute mushrooms in butter. Blend in flour and mustard. Combine cream with egg yolks. Add shrimp, sherry, and paprika. Cook over low heat 5 minutes, stirring constantly. Good served over rice.