3 cups water
1 pound unpeeled medium-size fresh shrimp
3 tablespoons butter or margarine
1/3 cup all-purpose flour
1/2 cup milk
2 scallions, chopped
1 tablespoon chopped fresh parsley
1 teaspoon lemon juice
1/2 teaspoon Beau Monde seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon hot sauce
1 large egg, lightly beaten
1 cup Italian-seasoned breadcrumbs, divided
1/4 cup vegetable oil
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Peel and devein shrimp; chop and set aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk to saucepan; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in scallions and next 7 ingredients.
Combine shrimp, egg and 1/2 cup breadcrumbs; stir in sauce mixture. Shape into 4 patties; dredge patties in remaining breadcrumbs. Pour oil to depth of 1/2 inch into a large, heavy skillet. Fry patties in hot oil over medium-high heat until golden brown, turning once. Drain on paper towels.