2 c. (about 1 1/4 lbs.) med. to lg. fresh or frozen shrimp, thawed & peeled
2 tbsp. butter
3/4 c. chopped celery
1/2 c. coarsely chopped green pepper
4 green onions, sliced
3 tbsp. all-purpose flour
1/4 tsp. salt
2 tsp. each mace, curry powder and hot pepper sauce
2 tsp. Worcestershire sauce
1 can (13 oz.) evaporated milk, warmed
1/4 c. grated Parmesan cheese
1/4 tsp. paprika

1. Prepare shrimp and set aside.

2. In large, heavy skillet, melt butter on medium heat. Add celery, green pepper and green onions. Saute about 7 minutes, stirring constantly.

3. Add flour, salt, mace, curry powder, hot pepper sauce and Worcestershire sauce, stirring until well blended.

4. Stir in warmed milk, cook, stirring until sauce is smooth and thickened. Add shrimp. Cook about 3 minutes. Taste and correct seasoning.

5. Dish can be served at this point or mixture can be poured into a buttered 6 x 10 inch casserole. Sprinkle top with Parmesan cheese and paprika. Bake at 425 degrees for 20 minutes. Serve hot. Preparation time: 45 minutes. Baking time: 20 minutes. Serves 4.

TIP: If shrimp are bought peeled, preparation time is about 20 minutes.