|Liquid butter buds||1⁄2 Cup (8 tbs)|
|Lite salt||3⁄4 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Evaporated skim milk||1 1⁄2 Cup (24 tbs)|
|Egg beaters||2 , beaten|
|Cooked peeled shrimp||1 Pound, cut in half|
|Cooking sherry||2 Tablespoon|
Combine liquid Butter Buds, flour, and seasoning.
Add evaporated skim milk gradually and cook until thickened, stirring constantly.
Stir small amount of hot sauce into Egg Beaters; add remaining sauce, stirring constantly.
Add shrimp; heat.
Remove from heat and slowly stir in sherry.