---------- Recipe via Meal-Master (tm) v8.03
  
       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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