Cook the shredded green pepper and the mushroom caps in the butter for 5 min.
Then add the chopped onion, flour, salt, pimientoes, parsley, tabasco and shrimp.
Heat gently about 2 min., then add 1 1/2 cups, milk gradually, while stirring constantly.
Continue cooking until thickened.
Then add 1/2 cup milk to which the beaten egg has been added.
Heat well and serve on toast.