Ingredients

　　One 10 3/4-ounce can condensed cream of mushroom soup

　　One 10 3/4-ounce can condensed cream of chicken soup

　　Two 12-ounce cans evaporated milk

　　2 tablespoons butter

　　1/2 pound cooked shrimp, peeled, deveined, and chopped

　　Dash of Worcestershire sauce

　　Dash of Tabasco

　　1/4 cup sherry, or to taste

　　In top of double boiler, heat soups, milk, and butter over boiling water. Add shrimp, Worcestershire sauce, and Tabasco. Stir in sherry to taste. Continue heating until desired temperature. Great served plain or over steamed rice.

　　Paula Deen's Kitchen Classics