Title: HOLIDAY SHRIMP NEWBURG
Categories: Seafood
Yield: 6 Servings
| 2 | tb | Butter |
| 1 | | Onion, chopped |
| 2 | | Celery ribs, diced |
| 1 | | Garlic clove, finely chopped |
| 1/4 | c | All-purpose flour |
| 1 | c | Dry white wine |
| 1/4 | c | Sherry |
| 1/4 | ts | Turmeric |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 1/2 | lb | Shrimp, cleaned |
| 1 | c | 35% Real Whipping Cream |
| 1/2 | c | Peas |
| | | Steamed rice |
Ingredient notes: chicken stock may be used in place of dry white wine and
in place of sherry. Shrimp may be fresh or defrosted. Cooked noodles may be
used instead of rice. 1. Melt butter in a lare saucepan or Dutch oven. Add
onions, celery and garlic. Cook a few minutes or until tender. Sprinkle
with flour and cook gently 3-4 minutes. 2. Whisk in wine or chicken stock,
sherry, turmeric, salt and pepper. Bring to a boil. cook 5 minutes. 3. Add
shrimps and cream. Heat thoroughly and then simmer 5 minutes. Add peas and
cook 3-5 minutes longer. Taste and adjust seasoning if necessary. 4. Serve
over rice or noodles.