Hot Shrimp Salad Recipe
Ingredients
| Butter | ||
| Flour | 1 Cup (16 tbs) | |
| Milk | 1 Quart | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Nutmeg | 1/8 Teaspoon | |
| 2 7 1/2-oz. cans shrimp | ||
| 4 hard-cooked eggs, sliced | ||
| Green pepper | 1 Small, diced | |
| Almonds | 1/2 Cup (16 tbs) | |
| Bread slice | 2 , toasted | |
| Paprika to taste | ||
Directions
Combine 1 cup butter and flour in saucepan; stir to make a paste.
Add milk to flour mixture gradually.
Cook, stirring constantly, until smooth and thickened; add salt, pepper and nutmeg.
Pour sauce into greased 13 x 9 x 2-inch baking dish.
Drain shrimp; chop coarsely.
Add shrimp, eggs, green pep- per and almonds to cream sauce.
Cover with toast cubes; dot with butter.
Sprinkle cubes with paprika.
Bake at 350 degrees for 30 minutes.
Add milk to flour mixture gradually.
Cook, stirring constantly, until smooth and thickened; add salt, pepper and nutmeg.
Pour sauce into greased 13 x 9 x 2-inch baking dish.
Drain shrimp; chop coarsely.
Add shrimp, eggs, green pep- per and almonds to cream sauce.
Cover with toast cubes; dot with butter.
Sprinkle cubes with paprika.
Bake at 350 degrees for 30 minutes.
Chef
