25 Sep 2009
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Cayenne pepper/Tabasco||1 Dash|
|Milk/Part liquid from mushrooms||3⁄4 Cup (12 tbs)|
|Grated sharp cheese||1 Cup (16 tbs)|
|Canned mushrooms||3 1⁄2 Ounce, drained|
|Shrimp||1 Can (10 oz)|
|Pimento||1 , chopped|
Cook green pepper in butter over low heat until tender.
Stir in flour and seasonings.
Add milk, stirring constantly until thickened.
Blend in cheese until melted.
Add mushrooms and shrimp.
Shrimp Bolero Recipe