12 oz. med. cooked shrimp (shelled with tail on)
1/4 c. butter
1/4 c. sliced green pepper
1/2 c. sliced mushrooms
2 tbsp. all purpose flour
1/4 tsp. dry mustard
Dash cayenne pepper
Salt and pepper
2/3 c. milk or half and half
1/4 c. white wine, optional
Chopped parsley
Paprika
Parmesan cheese

For the shrimp in this recipe, you can buy raw shrimp in the shell (medium size). Boil them in a quart of water with a teaspoon of salt for 3 minutes. After they are cooked, remove all of the shell except the last section, leaving the tails on the shrimp. This way they are always fresh.

In a medium skillet, saute the green pepper and mushrooms in the butter for 5 minutes. Add to this mixture the flour, mustard, salt and peppers. Mix well.

Add the milk or half and half and the wine, if desired. Cook and stir constantly until mixture thickens, about 15 minutes. If you desire a thicker sauce, take an extra tablespoon flour and dissolve it in 2 tablespoons water. Add this mixture to the sauce. Cook and stir a few minutes.

Add the shrimp and 1 tablespoon chopped parsley. Place the mixture in an ovenproof casserole. Sprinkle with paprika and Parmesan cheese. Bake at 375 degrees for 10 minutes. Serve hot with white rice and a tossed green salad and white wine if desired.