Shrimp à la King

1 1/2 lbs. raw shrimp, peeled, deveined
Sautéed in 1 T whole butter, reserve
If very large, cut into uniform pieces

1/2 c mushrooms, sliced
3 Tbsp chopped green pepper
3 Tbsp unsalted butter
3 Tbsp flour
1/2 tsp salt
Cayenne pepper, dash
1 1/2 c milk
2 Tbsp pimento, canned and chopped

Pastry cups, prebaked, if using, or toasted bread or rolls
Chopped fresh parsley for garnish
Paprika for garnish

Melt butter in a saucepan and add in mushrooms and peppers. Cook over medium heat until softened. Whisk in flour and seasonings. Gradually add in milk and cook until thickened. Stir in shrimp and pimento; cook until heated through.

Serve over toasted bread or in baked pastry cups.

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