SHRIMP NEWBURG

      Title: SHRIMP NEWBURG
  Categories: Cajun, Main dish, Seafood
       Yield: 8 Servings
  
       2 tb Butter
       2 tb Flour
       1 c  Milk
       2 lb Raw shrimp
       2 ea Pimentos and 1 can liquid
       1 ea Egg
     1/2 c  Cream
       1 ea Small onion
     1/4 ts Salt
     1/4 ts Pepper
       2 tb Lea & Perrins sauce
       2 ea Beef bouillon cubes
     1/2 ts Dry mustard
       1 x  Onion tops
       1 x  Tabasco sauce
     1/4 c  Hot water
  
   Make white sauce by melting butter, add flour and cook until it
   bubbles, add onions, simmer a minute.  Add hot milk and cook until
   sauce thickens. Add peeled raw shrimp, pimentos and liquid from one
   whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes
   disolved in hot water, dry mustard, chopped onion tops, dash of
   tabasco sauce. Before removing from fire, add beaten egg and cream.
   Mushrooms optional. From "Talk About Good"  Submitted by Mrs. Curtis
   G. Breaux, Baton Rouge.
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