Ingredients

10-oz. can cream of shrimp soup
2 Tbsp. sherry, or 1 Tbsp. sherry plus1 Tbsp. milk
8 oz. shrimp, crab, lobster, scallops or a combination of shellfish
4 slices toast, or 4 popovers

Cooking Instructions

Heat undiluted soup in saucepan with sherry. Add shellfish. Heat until hot and bubbly. Serve on toast or in popovers.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)