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1 can cream of shrimp soup
3/4 cup evaporated milk
1 1/2 cups shrimp, cooked
1 (4 ounce) can mushrooms, drained and sliced
2 tablespoons dry sherry
2 egg yolks, beaten
Place all ingredients, except egg yolks, in slow cooker.
Cover and cook on LOW for 4 to 5 hours.
Stir in egg yolks; cook for one more hour.
Serve over rice.
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