Shrimp Newburg

3 lbs large shrimp, peeled

2 cans of cream of shrimp soup

1 can cream of mushroom soup

1/2 lb sliced fresh mushrooms or 1 cup
canned mushrooms, drained

3 tbsp butter

1/4 tsp salt

1/8 tsp pepper

2 tsp dry mustard

1/2 cup light cream

1/3 cup sherry

4 Tbsp Parmesan cheese

Melt butter in a heavy saucepan. Add mushrooms and cook about 5 minutes.

Arrange mushrooms in the bottom of a large casserole dish. Add shrimp.

Combine soups, cream, sherry, mustard, salt and pepper; stir until smooth.

Pour mixture over shrimp. Sprinkle top with with cheese. Bake about 30

minutes in a 350 degree oven, until sauce bubbles and shrimp are pink and

firm. Serves 8-10