3/4 lb. frozen cooked shelled shrimp
3 tbsp. Crisco
1/3 c. flour
1/2 c. milk
2 tbsp. finely chopped onion
1 tbsp. snipped parsley
Dash pepper & paprika
2 tsp. lemon juice
1/4 tsp. salt
3/4 c. fine dry bread crumbs
1 egg, beaten
2 tbsp. water
1 pkg. (8 oz.) frozen peas with cream sauce

Defrost shrimp, devein if necessary. Chop finely (about 2 cups). Melt 3 tablespoons Crisco. Blend in flour. Add milk. Cook and stir over medium heat until very thick and smooth; remove from heat. Add onion, parsley, lemon juice and seasonings; stir in shrimp.

Preheat Crisco for deep frying to 350 degrees. Shape shrimp mixture into 8 cones. Roll in crumbs. Combine egg with water. Dip cones in egg mixture roll in crumb again. Deep fry a few at a time until brown and hot about 3 minutes. Turn if necessary. Drain on paper towel. Keep croquettes hot.

Prepare peas according to directions on package. Spoon creamed peas over croquettes. Makes 4 servings.

Note: 2 cans (6 1/2 to 7 ounce) tuna, drained and flaked. May be used in place of the cooked shrimp.