Shrimp Mornay

• 1/4 c. dry white wine
• 1/2 tsp. chicken bouillon
• 1/2 c. water
• 1/2 lb. shelled shrimp
• 6 oz. pkg. snow peas
• 1/4 c. chopped onion
• 1/3 c. skim milk
• 2 tsp. cornstarch
• 1/2 c. shredded Swiss cheese
• 1/2 c. cooked spaghetti (hot)

1. Combine wine, bouillon and water; bring to a boil.
2. Add shrimp, peas and onions.
3. Return to boil, cover, simmer for 1 minute.
4. Drain off liquid into small pan.
5. Boil down to 1/2 cup. Add milk mixed with cornstarch.
6. Cook and stir until bubbly and thick.
7. Add cheese.
8. Stir until melted.
9. Remove from heat.
10. Stir in shrimp and vegetables.
11. Toss with spaghetti.
12. Arrange in 2 (10 ounce) casseroles.
13. Bake at 375u0b0 for 10 to 15 minutes, covered or uncovered, for desired thickness.
14. Serves 2.

white wine, chicken bouillon, water, shelled shrimp, snow peas, onion, milk, cornstarch, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290081 (may not work)