|Sliced fresh mushrooms||250 Milliliter, sliced|
|Diced green pepper||50 Milliliter|
|Butter/Margarine||30 Milliliter (2 Tablespoons)|
|Condensed cheddar cheese soup||2 Can (20 oz) (568 Milliliter)|
|Tomato paste||30 Milliliter (2 Tablespoons)|
|Hot pepper sauce||1 Dash|
|Medium shrimp||1 Kilogram, cooked, shelled and deveined (35 Per Pound)|
|Pimiento strips||30 Milliliter (2 Tablespoons)|
|Eggs||2 , well beaten|
|Heavy cream patty shells||75 Milliliter|
In large saucepan, brown mushrooms and cook green pepper in butter until tender.
Blend in soup, tomato paste, Sherry and hot pepper sauce.
Add shrimp and pimiento.
Heat; stir occasionally.
Meanwhile, combine eggs and cream.
Blend about 250 mL (1 cup) hot soup mixture into egg mixture; gradually blend into remaining soup mixture.
Cook over low heat, stir until just thickened.