1 lb. fresh shrimp, cleaned
1/4 lb. fresh mushrooms, sliced
1/2 c. butter, divided
1 can cream of shrimp soup
1 can golden mushroom soup
1/4 c. white wine
1 tbsp. Parmesan cheese
1 c. bread crumbs

Saute shrimp and mushrooms in half of butter about 2 minutes. Add soup and wine. Spoon into 2 quart casserole.

Combine remaining butter, Parmesan cheese and bread crumbs. Sprinkle a few bread crumbs on top. Bake at 350 degrees for 30 minutes.