Put 2 Tbsp. butter in a large skillet of low heat.  Add the paprika and whisk vigorously.  Add the sherry, ignite, and allow the fire to burn itself out.  Add the Béchamel Sauce and stir until it is blended.  Add the basil green onion and simmer for 20 minutes (do not boil).  Add the pepper and chicken stock and simmer for an additional 10 minutes, stirring occasionally.  Salt to taste.  Toss the shrimp and Creole Seasoning.  Melt the remaining butter in a separate skillet and sauté the shrimp and shallot until the shrimp is just cooked.   Transfer the shrimp to the sauce and serve over rice.

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Béchamel Sauce.  Melt the butter in a large skillet over high heat.  Add the flour and whisk vigorously and continuously for about 2 minutes.  Reduce the heat to low.  Pour in 1 1/2 cups of milk and stir with the whisk.  As the mixture comes to a boil, slowly add the rest of the milk.  Season to taste using salt, pepper and nutmeg.  Simmer for 15 minutes over low heat, stirring occasionally.

Our comments:  This is country club food:  mild, good taste that borders on boring.  Blue hairs love this dish!