2 pounds Wild American Shrimp®, boiled, peeled and deveined
1 (8-ounce) can mushrooms
2 (10 3/4-ounce) cans cream of shrimp soup
1/2 cup Parmesan cheese
1 cup sherry
1 pint sour cream
Mix all ingredients except shrimp and heat. Add cooked shrimp. Do not boil. Serve over fluffy white rice.
Makes 6 to 8 servings.