Shrimp and Shallot Newburg Recipe – Sunset Magazine

Ingredients

• 2 tablespoons butter or margarine
• 8 ounces shallots, peeled and slivered lengthwise
• 1/4 cup all-purpose flour
• 2 1/2 cups low-fat (2%) milk
• 1/4 cup dry sherry or madeira
• Salt and white or black pepper
• 4 slices firm-textured white bread (about 4 oz. total; see notes)
• 1 pound shelled cooked tiny shrimp, thawed if frozen