1/2 c. mushrooms, sliced
1/2 c. green onions with tops, chopped
1 tbsp. freshly ground black peppercorns
12 to 16 medium to large cooked shrimp
4 (4 inch) baked puff pastry shells

BECHAMEL SAUCE:

2 c. whipping cream
4 tbsp. roux (butter & flour)
1 tsp. garlic salt
1 tsp. white pepper
1/2 c. dry white wine

TO MAKE SAUCE: For roux, melt 2 tablespoons butter in saute pan; add 2 tablespoons flour gradually. Stir in whipping cream and cook for 5 minutes. Add salt, pepper and wine and cook until thickened. When sauce has thickened, add mushrooms, green onions, ground peppercorns and shrimp. On 4 small plates, place 1/2 cup of cooked rice pilaf or wild rice. On top of rice, place a 4 inch pastry shell (baked according to package directions). Spoon on 1/4 of pepper cream shrimp mixture. Garnish and serve. Makes 4 servings.