Be sure to buy the freshest shrimp available. This recipe works great with regular button mushrooms, but if you can source wild mushrooms, even better. If necessary, you can eliminate the sherry, but it will be missed; invest in an inexpensive bottle, and you’ll find many culinary uses for it. Look for the Campbell’s Cream of Shrimp soup (I love the seafood flavor) in larger supermarkets, but only as a last resort, you can substitute the easier-to-find Cream of Mushroom. I like a hearty double-pastry shell portion for dinner, but feel free to serve just one for a lighter lunch (just scale down the recipe). And learn from my mistake: look carefully on the Pepperidge Farm puff pastry package, and make sure it says “shells,” not “sheets.”