1 1/2 pounds fresh or frozen shrimp
2 teaspoon parsley flakes
1 teaspoon Worcestershire
1 pimiento, canned
1 1/2 tablespoons lemon juice
7 tablespoons oleo
2 tablespoons flour
1 cup milk
1/4 teaspoon pepper
1 teaspoon dry mustard
1/2 pound cheddar cheese
Rice

Shell and devein shrimp. Chop parsley and pimiento. Grate cheese. Melt 1/4 cup of the oleo in skillet. Add shrimp, parsley, pimiento, Worcestershire and lemon juice. Saute’ for 5 minutes. Melt remaining oleo in sauce pan. Add flour and stir until smooth. Gradually stir in milk. Add cheese, pepper and dry mustard. Cook over low heat until sauce thickens. Add shrimp mixture to cheese sauce and serve over rice.

Serves 4.