Newburg Shellfish
Comments:	Serve over boiled rice or, do not add peas and serve this mixture over asparagus tips, already layed onto toasted bread slices.
Servings:	4
Ingredients	Preparation
1 [10-ounce / 284-mL] can cream of shrimp soup concentrate 1 1/4 cups [310 mL] boiled shelled cooled shrimp or crabmeat or lobstermeat pieces 2/3 cup [160 mL] well-drained canned peas Sherry wine, to taste [optional]	Heat cream of shrimp soup concentrate. Delicately stir in boiled shrimp, crabmeat or lobstermeat pieces and drained peas. Reheat mixture until hot. If desired, stir in Sherry wine and serve.