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Shrimp Newburg


  • 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


  1. Place all ingredients, except egg yolks, in slow cooker.
  2. Cover and cook on LOW for 4 to 5 hours.
  3. Stir in egg yolks; cook for one more hour.
  4. Serve over rice.

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