3 green onions, white part only, minced
6 tbsp. butter
2 tbsp. flour
1 c. light cream
1/4 c. tomato ketchup
3/4 tsp. salt
1/4 tsp. white pepper
1/2 tsp. Tabasco sauce
2 tsp. lemon juice
1 oz. brandy
1 lb. cooked, peeled sm. shrimp
8 thin lemon slices
Paprika

In a skillet saute onions in 4 tablespoons butter about 5 minutes. In a saucepan melt 2 tablespoons butter. Blend in flour. Add cream and ketchup, stirring constantly until sauce thickens. Add salt, pepper, Tabasco and lemon juice. Flame brandy and slowly stir into sauce.

Combine contents of both pans. Add shrimp and stir. Divide mixture into 8 ramekins and bake in a 350 degree oven until warm (about 12-15 minutes). Garnish with lemon slices and paprika. If serving for lunch, divide into 4-6 individual au gratin dishes or oven-proof seafood shells.