Jiffy Shrimp Newburg
|Frozen deveined, shelled, raw shrimps||1 Pound (1 Bag)|
|Condensed cream of shrimp soup||1 Can (10 oz)|
|Milk||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Hot cooked rice||1 Cup (16 tbs)|
1. Cook shrimps.
2. Combine the soup, milk, salt and nutmeg in medium-size saucepan; bring to boiling.
3. Beat egg yolks with wine slightly in a small bowl; blend in about 1/2 cup of the hot shrimp-soup sauce and slowly stir back into remaining mixture in saucepan. Cook, stirring constantly, over low heat, 1 minute, or until slightly thickened; add drained shrimps.
4. Serve with the rice; garnish with parsley and lemon wedges, if you wish.