Shrimp Newburg
2 lbs shrimp,peeled, deveined, 21-25 size, raw
1/4 c small diced onion
1/4 c small diced celery
2 oz. maitre d' butter
1/2 c roux
3 c milk
1/2 tsp paprika

Prepare cream sauce by heating milk and paprika over medium heat in double boiler, or carefully in sauce pan. Stir constantly. Bring almost to light boil, add roux. Thicken with whisk to desired creaminess. In seperate fry pan, medium heat, place butter, celery, onion, and shrimp. Sautee easily until shrimp is pink and firm, don't overcook. Without draining, combine shrimp with cream sauce. Serve over rice.

Note:
Goes great with salads , fruits, and biscuits or dinner rolls