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Serve this elegant, savory dish with toast
points sprinkled with parsley.
Shrimp Newburg
- 4 tablespoons butter
1/2 onion, chopped
1 clove garlic, minced
6 tablespoons all-purpose flour
3 cups milk
4 tablespoons dry sherry
Worcestershire sauce
Salt and ground black pepper
Tabasco sauce
1 pound cooked shrimp
1 (4-ounce) can mushrooms
3 large hard-boiled eggs, peeled and chopped
1/2 cup freshly grated Parmesan cheese, divided use
- 1 to 2 tablespoons butter
- Preheat oven to 375°F (190°C).
- Melt butter; saute onion and garlic until
tender. Add flour; mix well. Gradually add milk, stirring constantly.
Cook until sauce thickens; add sherry and seasonings to taste.
- In a separate bowl, combine shrimp, mushrooms,
eggs, and parsley. Add
sauce along with 1/4 cup Parmesan to shrimp mixture; mix well.
- Pour mixture into a buttered 2-quart casserole
dish and top with remaining cheese. Dot with butter. Bake 10
minutes, until slightly browned on top.
Serves 4 to 6.
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