1 can shrimp soup
1/4 c. butter
1/2 lb. mushrooms (sliced)
1 1/2 c. sour cream
1 1/2 tsp. soy sauce
2 lb. shrimp
Dash of sage
1 1/2 tsp. Worcestershire sauce
1/4 c. dry sherry

Saute mushrooms in butter lightly. Boil shrimp 1 minute. Shell and set aside. Stir remaining ingredients with mushrooms. Cook until mixture boils while stirring. Fold in shrimp. Heat until mixture bubbles again. Serve over rice.