Shrimp Newburg III
photo by Rita1652
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 2 lbs raw shrimp
- 2 pimientos (and 1 can liquid)
- 1 egg
- 1⁄2 cup cream
- 1 small onion
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons Lea & Perrins Worcestershire Sauce
- 2 beef bouillon cubes
- 1⁄2 teaspoon dry mustard
- onion tops
- Tabasco sauce
- 1⁄4 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I understand this is an adopted recipe. Made and this is my outcome. First I melted the butter sauted the onions, red peppers (replacing the pimientos (I didn`t have any and 1 can doesn`t tell me how much) ), and mushrooms till translucent. Then added the flour mixing in, following with 2 cups of milk, dry mustard and Worcestershire sauce. Skipped the bouillon cubes. Added 1/2 teaspoon hot sauce. I did add 1 lightly beaten egg to 1/2 cup of milk in place of cream. And topped with a whole scallion sliced not the onion tops. Cooked time about 25 minutes in total Prep time 15 minutes I did use already peeled shrimp.
RECIPE SUBMITTED BY
Dreamgoddess
United States