8 frozen patty shells
2 (10 oz.) cans frozen cream of shrimp soup
1 cup milk
2 cup cooked shrimp
1 lb. can peas, drained
1/4 cup sherry
1 (4 oz.) pkg. shredded sharp
Cheddar cheese (1 c.)
Bake patty shells according to package directions. Combine soup and milk; heat. Add shrimp and peas and continue to heat, stirring, until just simmering. Cook slowly about 5 minutes. Stir in the sherry and half the cheese. Sprinkle remaining cheese in baked patty shells. To serve, spoon sauce into patty shells.
Makes 8 servings.