1 1/2 lb. fresh or frozen shelled shrimp
3 tbsp. butter
3 tbsp. all purpose flour
Dash cayenne pepper
1 c. milk
2/3 c. dry white wine
1/4 c. chopped green onion
6 tbsp. butter
6-8 patty shells
2 oz. sharp American cheese, shredded (1/2 c.)

Thaw frozen shrimp. Chop coarsely. Melt 3 tablespoons butter in saucepan, stir in flour, 1/2 teaspoon salt, and cayenne. Add milk; cool and stir until thickened and bubbly. Slowly stir in wine. In skillet cook shrimp and onion in 6 tablespoons butter until shrimp are pink, 2-3 minutes. Stir in sauce. Heat through. Spoon into patty shells. Top with cheese. Serves 6-8.