3 c. cooked rice
2 c. cooked shrimp
2 tbsp. butter
2 tbsp. flour
1 c. milk
1 tsp. lemon juice
Salt and pepper
Chopped parsley

Melt butter, blend in flour and cook until mixture bubbles. Add milk gradually, stirring constantly until smooth. Reduce heat and cook 3 minutes. Add lemon juice and seasoning. Add shrimp. Mound hot rice on large platter. Cover with the creamed mixture. Garnish with parsley.