Shrimp: Bring water and seasonings to a boil. Add shrimp; return to a boil for 1 minute, then allow to cool in water 2 to 3 minutes after removing from heat. Pour into ice water to cool completely. Drain.

Madeira Sauce
3 Tablespoons butter, divided
½ pound mushrooms
1 Tablespoon flour
¾ cup milk, warm to hot
¼ teaspoon salt
Dash freshly ground white pepper
Dash freshly ground black pepper
1½ Tablespoons Madeira
2 Tablespoons freshly grated Parmesan cheese
Paprika

Preheat oven to 350º F.

Clean mushrooms and wipe dry. If larger than bite size, cut into quarters. Melt 2 tablespoons butter in a skillet. Sauté mushrooms 4 to 5 minutes over medium heat. Set aside. Melt remaining 1 tablespoon butter in saucepan. Add flour, salt and peppers, and blend with a wire whisk. Slowly stir in heated milk. Cook and stir until sauce is thickened and boiling. Remove from heat and stir in Madeira.

Place shrimp in a buttered 1 quart casserole dish. Top with sautéed mushrooms. Cover mushrooms and shrimp with white sauce and sprinkle generously with Parmesan cheese and paprika. (Note: May be made up to this point the day before using and kept refrigerated.) Bake in a preheated 350º F oven for 30 minutes or until the sauce is bubbling up. Yield: 3 servings.

Serve as an entrée with rice, spinach stuffed tomato and french bread, and vichyssoises as a starter. Excellent with a fine Chardonnay.