Peel and devein shrimp. Combine 1 quart water and salt and bring to boil. If using rock shrimp, place in boiling water and simmer for 30 to 45 seconds. Drain and rinse in cold water for one to two minutes. Cut large shrimp in half. Cook broccoli according to package directions. Drain and keep warm. In a large skillet or stew pot, cook mushrooms in margarine until tender. Remove mushrooms. Add onions to skillet and cook until tender. Blend in flour and seasonings. Gradually add broth and milk, stirring constantly until slightly thick. Add cream cheese and stir until cheese is melted. Stir in rock shrimp, green pepper and pimiento. Heat thoroughly. Just before serving, stir in lemon juice. Arrange broccoli spears and mushrooms in a baking dish. Spoon shrimp mixture over broccoli. Broil about 4 inches from heat source until lightly browned. Makes 6 servings. Approximately 434 calories per serving.
2 pounds raw, split or whole rock shrimp tails or other shrimp
2 tablespoons salt
2 packages (10 ounces each) frozen broccoli spears
2 cups sliced fresh mushrooms
½ cup margarine or butter
2 tablespoons minced onion
½ cup flour
1 teaspoon salt
½ teaspoon monosodium glutamate
1/8 teaspoon white pepper
1½ cups chicken broth
¾ cup half and half cream
3 ounces softened cream cheese
1/3 cup chopped green pepper
1 jar (2 ounces) chopped pimientos
1 teaspoon lemon juice
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