Shrimp Sauce:

1/4 cup butter
1/2 tsp. paprika
3 tbsp. flour
2 cups milk
2 diced hard boiled eggs
1 tsp. worcestershire
1 or 2 cans shrimp, depends on personal preference

Melt butter, add paprika and flour, cook one minutes. Add milk and worcestershire. Cook until thickened. Add hard boiled eggs and shrimp. Warm through and serve over slices of the rice ring.

Rice Ring:

salt & pepper

Mix, place in a well greased tube pan.

Bake at 350°F, 45 minutes. Let stand 10 minutes before turning onto a large platter.