|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.