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INGREDIENTS:
- 6 tablespoons butter, divided
- 4 ounces sliced mushrooms
- 1/4 cup finely chopped onion
- 1 1/2 pounds cleaned and shelled medium shrimp, cooked
- 3 tablespoons flour
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups milk
- 1 tablespoon chopped fresh parsley
- 1 cup diced cooked potato
- 1/2 cup frozen peas with carrots, cooked and drained
- homemade or purchased pastry for a 1-crust 9-inch pie, unbaked
PREPARATION:
Meanwhile, make white sauce. In a saucepan over medium-low heat, melt remaining 3 tablespoons butter; stir in flour, salt, and pepper. Stir, cooking for 1 minute. Gradually add milk, stirring constantly. Continue to cook, stirring, until thickened. Combine with shrimp and mushroom mixture; add remaining ingredients. Turn into a 1-quart baking dish. Roll out pastry and fit over the casserole, venting to let steam escape. Bake at 425° for 20 to 25 minutes, until nicely browned and bubbly. Serves 4.
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