Shrimp Newburg
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8 servings
2 T Butter
2 T Flour
1 c Milk
2 lb Raw shrimp
2 ea Pimentos and 1 can liquid
1 ea Egg
1/2 c Cream
1 ea Small onion
1/4 t Salt
1/4 t Pepper
2 T Lea & Perrins sauce
2 ea Beef bouillon cubes
1/2 t Dry mustard
1 x Onion tops
1 x Tabasco sauce
1/4 c Hot water
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 dissolved 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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