50+ Friends Club Cookbook
Fish and Shellfish

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Down East Shrimp Newburg

From the Kitchen of: H@ppy

3/4	lb.	cooked shrimp (shelled with tail on)
1/4	c	butter or margerine
1/4	c	green pepper (sliced)
1/2	c	mushrooms (sliced)
2	Tbsp	all-purpose flour
1/4	tsp	dry Mustard
1/4	tsp	cayenne pepper
1/4	tsp	black pepper
2/3	c	half-and-half
1/4	c	White Wine
1	Tbsp	parsley (chopped)
1/8	tsp	paprika
1/3	c	Parmesan cheese (grated)

• Preheat oven to 375 degrees.
• In a medium skillet, melt butter over medium heat. Saute green peppers and mushrooms for 5 minutes.
• Add flour, mustard, black pepper, and cayenne pepper. Mix well.
• Add half-and-half and wine. Cook and stir constantly for about 15 minutes or until mixture thickens.
• Add shrimp and parsley.
• Remove from heat and pour into glass casserole or baking dish. Sprinkle with paprika and cheese. Bake for 10 minutes.
• Serve hot. Garnish with fresh parsley sprigs, if desired.