Instructions: In medium saucepan, cook shrimp in mixture of simmering water and wine for 3 to 5 minutes, just until shrimp turn pink; drain shrimp from pan and set aside. Pour liquid from pan; reserve for another use.

Melt 1/3 cup butter in same saucepan over medium heat; blend in flour and cook, stirring constantly, until bubbly. Slowly stir in milk, cream, sherry, salt and pepper. Cook stirring frequently, until mixture thickens.

Remove from heat.

Melt 2 tablespoons butter in small saucepan over medium heat; add mushrooms and onions and saute until tender, about 5 minutes.

Stir shrimp into cream sauce; add mushrooms and onions. Place in greased 2-quart casserole; top with grated cheese. Bake at 350 F for 25 minutes or until bubbly and light golden brown. Serve over buttered toast points.

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