Shrimp Newburg III

"This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I’ll edit the recipe accordingly if needed. "
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ingredients:
16
Serves:
8
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ingredients

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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.

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Reviews

  1. 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.
     
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