Dear Heloise: When my son came home for a visit, I made your Shrimp Dijon and he loved it! I have misplaced the recipe, but I want to make it again when he comes home from overseas. He’s served his country, now I want to serve him a dish he really likes. Would you repeat the recipe for me? — Hillary in Mississippi

Hillary, you’ll need:

1 1/2 pounds peeled, deveined shrimp

1/4 cup butter or margarine

1 medium onion, thinly sliced

1/4 cup flour

1 1/2 cups milk

2 tablespoons Dijon mustard

1/4 teaspoon nutmeg

1/2 teaspoon salt

1/8 teaspoon pepper

1 6-ounce package cream cheese, softened

Melt butter or margarine in frying pan, add shrimp and onions and saute for 3 minutes; DO NOT brown. Sprinkle flour into mixture, while thinning the mixture with milk a little at a time to avoid lumping. Add mustard, nutmeg, salt and pepper and cook for 3-5 minutes. Stir in cream cheese until blended, warm through but DO NOT boil. Serve over rice.

— Heloise

Where to write: Got a hint you want to share? Send your tips and tricks to: Heloise, P.O. Box 795001, San Antonio, TX 78279-5000. Send a fax to 1-210-HELOISE, or email