Shrimp Newburg

I have to say two things about this recipe.  One: by no means is this an authentic Newburg recipe, but the first time I ever tried it was at a Publix demo.  It was so lucious and delicious and so easy that I've never tried a "real" recipe (plus it's much lower in calories and fat than others).  Two:  there are only two recipes in which I use a cream-of-something soup.  This one and Tater Tot Hotdish (it's a Minnesota thing).  It just works.

SHRIMP NEWBURG (4 servings)

1 Tbsp garlic butter
2 tsp country Dijon mustard
2 tsp flour
1/2 tsp seafood seasoning (I used Old Bay)
1 pound peeled/deveined shrimp (I used 21/25s)
1/4 cup cream sherry
1 (10.75 oz) can condensed cream of shrimp soup
1/2 cup reduced-fat milk
Prepared mashed potatoes
Fresh or dried parsley flakes for garnish, optional

Preheat large saucepan on medium-high 2-3 minutes.

Place garlic butter in saucepan; swirl to coat.  Stir in mustard, flour, and seasoning.  Cook 1-2 minutes, stirring constantly, or until well blended and bubbling.

Stir in (in thie order) shrimp, sherry, soup, and milk.  Reduce heat to medium; cook 8-10 minutes, stirring occasionally, or until shrimp are opaque ans sauce thickens.  Serve over mashed potatoes.  Garnish with fresh or dried parsley.