Shrimp Newburg III

Shrimp Newburg III

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 8

    • About This Recipe

    “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. “

    Ingredients

  • 2tablespoonsbutter
  • 2tablespoonsflour
  • 1cupmilk
  • 2lbsraw shrimp
  • 2pimientos( and 1 can liquid)
  • 1egg
  • 1/2 cupcream
  • 1smallonion
  • 1/4 teaspoonsalt
  • 1/4 teaspoonpepper
  • 2tablespoonsLea & Perrins Worcestershire Sauce
  • 2beef bouillon cubes
  • 1/2 teaspoondry mustard
  • onion tops
  • Tabasco sauce
  • 1/4 cuphot 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.

    • 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 totalPrep time 15 minutes I did use already peeled shrimp. “

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