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SHRIMP NEWBURG

March 3, 2012
Bernice Volkens , Reinbeck Courier

It's good to say "good-bye" to February, though it hardly could be called a horrible winter month. February is a short month and when March comes, I always think spring can't be very far away.. There is the proverb that if "March comes in like a lion, it goes out like a lamb." Or it can be "In like a lamb, out like a lion" Whatever, it is March is the month Spring officially arrives. Usually the month of March starts out with cold, unpleasant weather, but ends mild and pleasant. I guess we will just have to wait and see.

I do know my winter kitchen is so much different from my summer kitchen. In the summer I seem to not want to spend a great deal of time in the kitchen. My winter Kitchen is more relaxed. This relaxed atmosphere made my children growing up, a place to talk, a place to do homework and learn something about cooking at the same time. I found counseling my daughter in her growing-up years was always a little easier when our hands were busy baking or preparing a special dish. A winter kitchen brings on these feelings that are less taut.

Also in the winter I return with a vengeance to cooking. Nothing fights the winter "blahs" any better than cooking something new. I always like to try something I've heard about, but didn't find the time to try it. I've found that many of these so-called "gourmet" dishes aren't so difficult after all. One I had heard about and tried was "Shrimp Newburg." Half the fun of trying these recipes is going to the internet and searching the various recipes. I did take more common ingredients from one recipes and put it in with some of the ingredients and came up with the following recipe. If you like shrimp you'll find this delicious.

SHRIMP NEWBURG (serves 4)

1 cup milk

2 Tablespoons flour

1/2 teaspoon dry mustard

Mix these ingredients very well, then pour into the top of a double boiler, place over boiling water and stir constantly until thick and smooth.

MIX:

2 Tablespoons butter

3 Tablespoons tomato ketchup

scant tablespoon Worcestershire sauce

salt, pepper, and cayenne to taste

STIR this into the thickened sauce above.

1 pound of cooked and de-veined shrimp

Lastly, stir in the shrimp and let them heat thoroughly. At this point you may serve at once, or chill and reheating over boiling water at mealtime. Just before serving, stir in 2 Tablespoons sherry.

Serve over rice.

"March can be a long month."

 
 

 

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