1 1/2 lb. fresh shrimp, cooked, shelled, deveined or 3 (5 oz.) cans shrimp
1 (4 oz.) can mushrooms, drained
1/4 c. melted butter or oil
1/4 c. flour
1/2 tsp. dry mustard
Dash of cayenne pepper
2 c. milk
2 tbsp. chopped parsley
Salt
Grated Parmesan cheese
Paprika

If using canned shrimp, drain; cover with ice water. Let stand 5 minutes; drain. Cook mushrooms in butter 5 minutes. Blend in flour and seasonings. Add milk gradually; cook until thick, stirring constantly. Add shrimp and parsley.

Add salt to taste. Place in 6 well-greased, individual scallop or clam shells or 6 ounce custard cups. Sprinkle with cheese and paprika.

Bake at 400 degrees for 10 to 15 minutes until lightly browned. (I also use scallops instead of shrimp. I bake it in a small casserole dish instead of individually.)