Hot Shrimp Salad Recipe
Ingredients
Butter
1 c. flour
1 qt. milk
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
2 7 1/2-oz. cans shrimp
4 hard-cooked eggs, sliced
1 sm. green pepper, diced
1/2 c. almonds
2 slices toasted bread, cubed
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.
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