Ingredients¼ c. butter or margarine½ c. thinly sliced green onions2 3 oz. cans sliced mushrooms drained3 T. flourI c. heavy cream½ c. milk¼ c. sherry or Madeira wine1 tsp. saltChinese red popper to taste1 ½ lb. cooked, cleaned shrimp2 T. chopped parsley or dried flakesDirectionsHeat butter or margarine in heavy skillet. Add onion. Cook, stirring constantly until limp, not brown. Add mushrooms, mixing well with onions. Sprinkle flour evenly over mushrooms and mix. Stir in cream milk and wine. Cook slowly until thickened, stirring con¬stantly. Season with salt and red pepper. Fold in seafood and heat, stirring often. Serve as an entrée in patty shells, on toast rounds or over catfish filet that have been lightly salted and peppered and broiled in butter, or as an appetizer In tiny patty shells or on Melba toast rounds. Sprinkle parsley over each serving or over all when serving from chafing dish. Yield: 6 to 8 large patty shells; 3 to 4 dz. in small.Serve your cream shrimp over rice our post Recipe Type: Shrimp Ingredients: butter, onion, salt, shrimp