Shrimp Newberg


3 tbsp. butter or margarine
1/2 lb. fresh mushrooms, sliced
small onion minced
1 carrot grated
1 cup half and half
1 tbsp. flour
1 cube seafood or chicken bouillon
3 lb. shrimp, cleaned and deveined
1/8 tsp. pepper
4 tbsp. grated Parmesan cheese

Heat oven to 350 degrees. Melt butter in saucepan. Add mushrooms, carrot and onion and cook until mushrooms are golden brown. Arrange mushrooms and vegetables in casserole (4 quart). Dissolve bouillon and flour into half and half, whisk remove all lumps. Add shrimp, salt and pepper. Stir until smooth. Pour mixture over shrimp. Sprinkle top with cheese. Bake 30 minutes until sauce bubbles and shrimp are pink and firm. Serve over rice.







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