1 (10 3/4 oz.) can cream of shrimp soup
3/4 c. evaporated milk
1 1/2 c. shrimp, cooked
1 (4 oz.) can mushrooms, drained and sliced
2 tbsp. dry sherry
2 egg yolks, beaten

Place all ingredients, except egg yolks, in crock pot. Stir thoroughly. Cover and cook on low for 4 to 6 hours. Add yolks during last hour. Serve over hot rice or in puff pastry shells. Serves 4.

Lobster Newburg: 5 ounces frozen lobster, flaked, may be substituted for shrimp.