Jenny's blog: "good stuff to eat"

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.