Charleston shrimp supreme dnsr31a

Yield: 6 servings

Measure Ingredient
2 pounds Shrimp
1 each Bay leaf
1 dash Red pepper
½ each Juice of 1 lemon
1 x Salt and pepper to taste
4 tablespoons Butter
4 tablespoons Flour
8 tablespoons Tomato catsup
1½ cup Milk
4 tablespoons Worcestershire sauce

Cream butter and flour. Add milk and make a thick cream sauce. Add Worcestershire sauce, catsup, bay leaf, red pepper and lemon juice. Salt and pepper to taste. Add cooked shrimp and heat until very hot.

Serve with rice. "Charleston Receipts" formatted by Mary Bowles.

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