INGREDIENTS
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2 tablespoons butter
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4 tablespoons shallots, diced
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1 10-ounce can cream of shrimp soup
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1 cup half and half
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1/3 cup dry sherry
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1 teaspoon dry mustard
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4 tablespoons grated Parmesan cheese
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salt and pepper to taste
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1 pound rock shrimp, peeled and deveined
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1 cup lump blue crab meat