Shrimp Wiggle - cooking recipe

Ingredients

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

Preparation

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