Shrimp Newburg Recipe
Ingredients
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| 2 tablespoons enriched flour | ||
| Light cream | 2 Cup (16 tbs) | |
| 4 slightly beaten egg yolks | ||
| Shrimp shell | 2 Cup (16 tbs), canned | |
| Salt | 1/2 Teaspoon | |
| Cooking sherry | 1/4 Cup (16 tbs) | |
| Lemon juice | 2 Teaspoon | |
Directions
Melt butter in blazer pan of chafing dish, or in skillet; blend in flour; gradually stir in cream.
Cook slowly, stirring constantly, till sauce thickens.
Place hot water bath under blazer pan of chafing dish.
Stir small amount sauce into egg yolks; return to chafing dish and cook till blended, stirring constantly, about 1 minute.
Add shrimp and salt; heat thoroughly.
Add cooking sherry and lemon juice.
Sprinkle with paprika.
Serve over pastry or toast shells.
To round out the meal—jellied cranberry slices, buttered asparagus; a salad of orange and onion slices, curly endive and lettuce.
For dessert, lemon chiffon pie, hot tea.
Cook slowly, stirring constantly, till sauce thickens.
Place hot water bath under blazer pan of chafing dish.
Stir small amount sauce into egg yolks; return to chafing dish and cook till blended, stirring constantly, about 1 minute.
Add shrimp and salt; heat thoroughly.
Add cooking sherry and lemon juice.
Sprinkle with paprika.
Serve over pastry or toast shells.
To round out the meal—jellied cranberry slices, buttered asparagus; a salad of orange and onion slices, curly endive and lettuce.
For dessert, lemon chiffon pie, hot tea.
Chef
