- 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.