1. Melt butter in a large saucepan over medium-high heat. Add shallots and mushrooms (optional); sauté for 3 min. until soft. Stir in soup, half and half, sherry, mustard, Parmesan cheese and salt and pepper to taste.
2. Reduce heat and simmer 10 min. to blend flavors. Add shrimp and simmer over low heat for 5 min., stirring often.
3. To serve, spoon shrimp and sauce into pastry shells. Can be served over rice or toast points if desired.
* Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing