1/2 teaspoon dried sage
3 tablespoons butter
1/2 cup finely chopped onion
1/4 teaspoon dried rosemary
1 cup finely chopped celery
1 cup crushed croutons
1 cup packed light cream
1/4 cup cream of mushroom soup
1 teaspoon crushed garlic
1/4 teaspoon crushed red pepper
1/4 cup dried oregano
Preheat oven to 250 degrees F (120 degrees C).
Return butter or margarine to a large saucepan and melt butter in pan. Add onions and olive oil and stir together in 3-4 minutes. Remove from heat. Mix together celery, celery crushed croutons, cream of mushroom soup, garlic, oregano and crushed red pepper. Stir into pan. Pour over shrimp and vegetables.
Pour 1/2 cup of chicken broth through tube into pan. Cover and simmer for 30 minutes.
Place remaining pan on oven rack and top with remaining chicken broth. Remove lid from oven; connect top rack with top rack and scrape butter from bottom of pan. Place dish on rack and brush chicken broth over shrimp and vegetables. Adjust ratios of poaching sauce to desired thickness and seasoning. Let stand 15 minutes.
Return dish to skillet. Add 1 cup half of egg whites and heat and stir gently until foamy. Remove from heat and pour to pan with sauce, cream of mushroom soup, carrot, celery, carrots, cream of mushroom soup, oregano and crushed red pepper. Mix thoroughly.
Place shrimp over sauce to coat and drizzle evenly with chicken broth. Spoon cream over shrimp. Top with remaining 3/4 cup chicken broth and spoon cream of mushroom soup. Toss gently to coat. Remove dish from oven and let stand 15 minutes before serving.