| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
American |
Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Margarine |
| 2 |
tb |
Onion; chopped |
| 2 |
tb |
Flour |
| 1 |
c |
Milk |
| 4 |
ts |
Mustard; less if you don't like a strong mustard flavor |
| 2 |
ts |
Worcestershire sauce |
|
|
Black pepper to taste |
| 1 |
c |
Grated American cheese |
| 1 |
lb |
Shrimp; cooked, peeled |
| 4 |
|
Hamburger buns; toasted |
INSTRUCTIONS
Melt butter. Saut. onions for a minute or two. Blend in flour; add milk
gradually. Cook until thick, stirring constantly. Add mustard,
Worcestershire sauce, black pepper to taste. Just before serving, add
shrimp (if large, may be cut in pieces). Spread generously on toasted bun
halves. Sprinkle cheese on top and run under broiler until cheese is
bubbly. Serves 4.
Note: Very good and easy to make. Make plenty--if you have big eaters,
they can eat 3 or 4 halves.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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