Shrimp Newburg

Shrimp Newburg Directions

• 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

Shrimp Newburg Directions

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 separate fry pan, medium heat, place butter, celery, onion, and shrimp. Saute 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