Shrimp Sauce

Preparation info

  • About

    3 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cans(10 ounces each) frozen cream of shrimp soup
  • ½ pound fresh mushrooms, sliced
  • 2 tablespoons butter
  • cup heavy cream
  • cup sherry
  • 1 cup cooked shrimp, shelled, deveined and chopped
  • 2 tablespoons chopped fresh parsley (optional)


    1. Heat the soup, stirring constantly with a wooden spoon.

    2. Sauté the mushrooms in the butter for about five minutes, until they are tender.

    3. Add the mushrooms and remaining ingredients to the soup and reheat, but do not allow the sauce to boil or it will curdle.

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