2 c. cooked shrimp
2 tbsp. butter
3 tbsp. flour
1/4 tsp. dry mustard
2 tbsp. sherry
Salt and pepper to taste
1 c. evaporated milk
3/4 c. water

Cut the shrimp in half lengthwise. Melt the butter in a saucepan over very low heat and blend in the flour. When the flour is well blended, add the seasonings and mix well. Remove the pan from the heat and slowly stir in the evaporated milk and water. Cook over a medium heat until the mixture thickens. Remove from heat and stir in the sherry. Add the shrimp, heat thoroughly and serve.