Shrimp and Rice Supreme

1 tbs butter or margarine
2 tbs flour
1-1/2 cups half-and-half (cream and milk)
1/2 tsp salt
1/2 tsp each dill weed and paprika
1/8 tsp hot pepper sauce
1 pound peeled, deveined raw shrimp
1/2 cup sliced green onions, including tops
1/4 cups diced pimientos
3 tbs grated Parmesan cheese
3 cups hot cooked rice

Melt butter in 3-quart saucepan; Stir in flour. Add half-and-half and seasonings. Cook, stirring over medium heat until thickened and bubbly. Add shrimp; cook until shrimp turn pink, 3 to 5 minutes. Stir in onions, pimientos, and cheese; heat through. Serve over beds of fluffy rice.

Makes 4 servings.

Serve with:
Asparagus Amandine, Carrot Salad, Buttermilk Scones, Summer Fruit Melange.

Return To:
Jambalaya, Rice Dressing, Rice Dishes

Cajun Country -- New Iberia, Louisiana