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.
Asparagus Amandine, Carrot Salad, Buttermilk Scones, Summer Fruit Melange.
Jambalaya, Rice Dressing, Rice Dishes
Cajun Country -- New Iberia, Louisiana