Shrimp Wiggle

• 2 Tbsp. butter or margarine
• 1 c. finely chopped red pepper
• 1 1/2 c. sliced, fresh mushrooms
• 1 lb. large shrimp, peeled and deveined
• 2 Tbsp. flour
• 1 tsp. paprika
• 1 1/4 c. milk
• 1 c. frozen peas, thawed
• 1/2 tsp. salt to taste
• 1/4 tsp. white pepper
• 4 slices toast in triangles
• 4 hard-boiled eggs, chopped

1. In large nonstick skillet, melt 1 tablespoon butter over moderate high heat.
2. Add red pepper and mushrooms; saute for 5 minutes.
3. Using slotted spoon, transfer to plate.
4. Add shrimp to skillet and cook for 3 minutes, until shrimp are opaque.
5. Transfer to plate with vegetables.
6. Melt remaining 1 tablespoon butter, stir in flour and paprika.
7. Cook until bubbly.
8. Whisk in milk and cook, stirring constantly, 3 minutes longer, until sauce thickens. Stir in peas, salt, pepper, vegetables and shrimp and heat through.
9. At last minute, stir in hard-cooked egg gently.
10. Ladle over toast points.

butter, red pepper, mushrooms, shrimp, flour, paprika, milk, frozen peas, salt, white pepper, triangles, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=785211 (may not work)