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