|Frozen patty shells||8|
|Canned condensed cream of shrimp soup||21 Ounce (2 Cans, 10.5 Ounce Each)|
|Milk||1⁄2 Cup (8 tbs)|
|Cooked shrimp||2 Cup (32 tbs)|
|Frozen peas||5 Ounce (1/2 Package)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Sharp cheddar cheese||4 Ounce, shredded (1 Cup)|
Bake patty shells according to package directions.
Combine soup and milk; heat.
Add shrimp and the frozen peas and heat, stirring, till just simmering.
Cook slowly, about 5 minutes.
Stir in the sherry and half the cheese. (Sprinkle remaining cheese in baked patty shells.)