1 pound shrimp, cooked, deveined
1 (4 ounce can mushrooms
3 hard−boiled eggs, peeled and chopped
1/2 cup Parmesan cheese
4 tablespoons butter
1/2 onion, chopped
1 clove garlic, chopped
6 tablespoons flour
3 cups milk
4 tablespoons dry sherry
Worcestershire sauce
Salt and pepper
Tabasco sauce
Preheat oven to 375 degrees F.
Melt butter and then sauté the onion and garlic until tender. Add the flour. Mix well. Gradually add
the milk, stirring constantly. Cook until the sauce thickens. Add the sherry and the seasonings to taste.
In a separate bowl, combine shrimp, mushrooms, eggs, and parsley. Add sauce along with 1/4 cup
cheese to shrimp mixture. Mix well.
Pour the mixture into a 2−quart casserole dish and top with remaining cheese. Dot with the butter.
Bake 10 minutes, until slightly browned on top.
