Shrimp newburg - butter busters^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Liquid Butter Buds |
| 2 | eaches | Tb flour |
| ¾ | teaspoon | Lite salt, optional |
| ⅛ | teaspoon | Cayene pepper |
| 1½ | cup | Evaporated skim milk |
| ⅛ | teaspoon | Tabasco |
| ½ | each | Egg Beaters, beaten |
| 1 | pounds | Cooked peeled shrimp, halved |
| 2 | eaches | Tb sherry or cooking sherry |
Directions
Combine Butter buds, flour and seasoning. Add evaporated skim milk gradually and cook until thickened, stirring constantly. Stir small amount of hot sauce into Egg Beaters; add remaining sauce, stirring constantly. Add shrimp; heat through. Remove from heat and stir in sherry. Serve over rice or toast points. Per serving: 163 cal., 1.5g fat (8%), 118mg chol., 0g fiber, 23g pro., 12g carb., 363mg sod.
Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-25-95