Shrimp a la King

This is a quick, healthy dinner with lots of vegetables! You are "supposed" to serve it over "toast points," (how 1950s does that make you feel?), but it would be great over biscuits or rice.

Toast Points

Shrimp a la King

3 tablespoons butter
1 green bell pepper, diced
1/2 cup celery, diced
8 oz fresh sliced mushrooms
1 small onion, diced
3 tablespoons flour
2 cups milk, divided
2 egg yolks
1 pound raw peeled shrimp
1 cup frozen peas
4 oz diced pimentos, drained
1 tablespoon lemon juice
2 tablespoons sherry
1 tablespoon worcestershire sauce
1 teaspoon paprika
1/2 teaspoon white pepper
1 teaspoon nutmeg
salt and pepper, to taste

Melt butter in a large skillet over medium heat. Saute bell pepper, celery, mushrooms and onions for about 5 minutes. Mix the flour with 1 cup of milk. When the vegetables are soft, add the flour/milk to the pan. Using the same measuring cup, mix the egg yolks and remaining 1 cup of milk. Add to the pan and stir until thickened. Add the shrimp, peas and pimentos and cook for about 5 minutes, or until the shrimp are cooked through. Add the lemon juice, sherry, Worcestershire sauce, and seasonings. Add salt and pepper to taste.

Serve over toast points.