This is a favorite when you’re entertaining and have a crowd to feed.  If feeding a crowd, offer Slug-a-Bed Stew and/or KOA Chicken with Spinach and Sun-dried Tomatoes to satisfy dietary variations.  They all go over rice. Have not tried using plant based beef/chicken.

Ingredients:

• 1 1/2 lb peeled, deveined shrimp
• 1/4 c butter or margarine
• 1 medium onion, thinly sliced
• 1/4 c flour
• 1 1/2 c milk
• 2 tTab Dijon mustard
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 6-oz package cream cheese, softened, cut in cubes.

Directions:

1. Melt butter or margarine in a frying pan.
2. Add shrimp and onions.
3. Saute for three minutes. Do not brown.
4. Sprinkle flour into the mixture.
5. Stir.
6. Thin the mixture with the milk a little at a time to avoid lumping.
7. Add mustard, nutmeg, salt and pepper.
8. Cook for three to five minutes.
9. Stir in cream cheese until blended and warmed through, but do not boil.
10. Serve over rice.

Serves:  4-6

Source: Heloise