Total Calories: 225
* Preparation Time: 10 minutes Storage Time: Up to 24 hours Heating Time: About 20 minutes In a 3-quart saucepan over medium heat, melt butter or margarine. Add flour and paprika. Cook and stir for 1 minute. Add milk, bouillon granules and pepper. Stirring, bring to a boil and boil until thickened. Stir in cheese until melted. Remove from heat.
Stir in peas and onions and pimiento until peas and onions are broken apart. Cover and refrigerate up to 24 hours.
Bell: Place cheese sauce in a saucepan. Add shrimp. Stirring occasionally over low heat, cook, covered, for 15 to 20 minutes or until very hot and just beginning to boil.
Serve over waffles, biscuits or split toasted buttered English muffins. Garnish with parsley if desired.
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