Shrimp newburg
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| 1 | cup | Milk |
| 2 | pounds | Raw shrimp |
| 2 | eaches | Pimentos and 1 can liquid |
| 1 | each | Egg |
| ½ | cup | Cream |
| 1 | each | Small onion |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Lea & Perrins sauce |
| 2 | eaches | Beef bouillon cubes |
| ½ | teaspoon | Dry mustard |
| 1 | x | Onion tops |
| 1 | x | Tabasco sauce |
| ¼ | cup | Hot water |
Directions
Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. Add hot milk and cook until sauce thickens. Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. Before removing from fire, add beaten egg and cream.
Mushrooms optional. From "Talk About Good" Submitted by Mrs. Curtis G. Breaux, Baton Rouge.