From Paulette Vickery's Recipe Collection

BB: SHRIMP NEWBERG

fish, main dish

1/2 cup liquid butter buds
2 tablespoon flour
3/4 teaspoon light salt
1/8 teaspoon cayeene pepper
1 1/2 cup evaporated skim milk
1/8 teaspoon tobasco sauce
2 each egg beaters, beaten
1 lb cooked, peeled, shrimp
2 tablespoon sherry

Combine liquid butter buds, flour, and seasoning. Add evaporated skim milk gradually, and cook until thickened stirring constantly. Stir a small amount of hot sauce into egg beaters. Add remaining sauce stirring constantly. Cut shrimp in half and add to sauce mixture and heat. Remove from heat and slowly stir in sherry. Serve over rice or toast points. Per serving: fat 1.5 G, cholesterol 118 MG, fiber 0 G, calorries 163, 8 percent from fat, protein 23 G, carbohydrate 12 G, sodium 363 MG.

Yield: 6 servings




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