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

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Cajun Country -- New Iberia, Louisiana