BUTTERED CRUMBS:

In microwave, cook separately: 2 c. roll diamond cut carrots 1 1/2 c. brussel sprouts.

Using full power cook cauliflower, plastic covered, with 2 tablespoons water for 12 minutes. Cook 2 cups carrots, covered loosely with plastic in 1 tablespoon water for 6 minutes. Cook 1 1/2 cups brussel sprouts covered loosely with plastic wrap in 1 tablespoon water for 5 minutes.

Allow to stand while preparing sauce. Cover with foil to keep hot.

SAUCE:

1 (12 oz.) pkg. frozen tiny shrimp, cleaned & deveined
2 tbsp. butter
2 tbsp. flour
2 c. warm milk
Salt & white pepper to taste
1 1/2 c. grated cheddar cheese

Use a 2 quart micro pitcher. Melt 2 tablespoons butter on full power for 1 minute. Add flour, stir well. Micro cook 30 seconds at full power. Add warm milk. Cook sauce 1 1/2 minutes at full power. Stir well, repeat another 1 1/2 minutes or until sauce is slightly thickened and bubbly. Add seasonings and cheese. Mix until cheese is completely blended. Add thawed, rinsed and drained tiny shrimp.

Arrange cauliflower, carrots and brussel sprouts on platter. Pour cheesy shrimp sauce over. Add butter crumbs.

CRUMB MIXTURE:

2 tbsp. butter
3/4 c. bread crumbs
1 tbsp. Parmesan cheese

Use a 2 cup measuring cup. Melt butter for 20 seconds at full power. Add crumbs and Parmesan cheese. Micro cook 1 minute at full power. Heat another minute or until lightly brown and coated with butter. Be careful not to burn crumbs. Sprinkle over sauced veggies and serve. Crumbs may be prepared ahead and reheated.