1 pound shrimp, shelled and deveined
2 tablespoons butter
2 cups sliced mushrooms
1/2 cup sliced scallions
1 small clove garlic, minced
6 cup milk
2 cups shredded Jarlsberg cheese
1 cup cooked cut green beans
1/2 cup shredded carrot
3 tablespoons chopped parsley
1/4 teaspoon oregano, crushed
Shredded Jarlsberg cheese (for garnish)

In large saucepan; saut?shrimp in butter until pink, stirring often. Add mushrooms, onions and garlic. Cook until vegetables are tender, stirring occasionally.

Add milk and heat without boiling. Gradually blend in cheese, green beans, carrots, parsley and oregano. Heat, stirring often. Garnish with additional cheese before serving.

Makes 6 to 8 servings.