2 (4 1/2 oz.) cans medium shrimp
1/4 c. finely chopped celery
4 tbsp. butter
4 tbsp. flour
2 c. milk
1/2 c. light cream
1 1/2 tsp. salt
1/2 tsp. pepper
1 c. frozen peas
2 tsp. lemon juice

Drain and rinse shrimp. Saute celery in butter for 2 minutes. Blend in flour; add milk, cream, seasonings, and peas. Cook and stir over medium heat until thickened. Add shrimp; heat. Stir in lemon juice. Serve on toast or frozen pastry shells.