---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Shrimp Newburg
  Categories: Cajun, Fish/sea, Beef
       Yield: 8 servings
  
       2 tb Butter                            1/4 ts Salt
       2 tb Flour                             1/4 ts Pepper
       1 c  Milk                                2 tb Lea & Perrins sauce
       2 lb Raw shrimp                          2 ea Beef bouillon cubes
       2 ea Pimentos and 1 can liquid         1/2 ts Dry mustard
       1 ea Egg                                 1 x  Onion tops
     1/2 c  Cream                               1 x  Tabasco sauce
       1 ea Small onion                       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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