Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Liquid Butter Buds 1/8 t Tabasco
2 ea Tb flour 1/2 ea Egg Beaters, beaten
3/4 t Lite salt, optional 1 lb Cooked peeled shrimp, halved
1/8 t Cayene pepper 2 ea Tb sherry or cooking sherry
1 1/2 c Evaporated skim milk

Combine Butter buds, flour and seasoning. Add evaporated skim milk
gradually and cook until thickened, stirring constantly. Stir small
amount of hot sauce into Egg Beaters; add remaining sauce, stirring
constantly. Add shrimp; heat through. Remove from heat and stir in
sherry. Serve over rice or toast points. Per serving: 163 cal., 1.5g
fat (8%), 118mg chol., 0g fiber, 23g pro., 12g carb., 363mg sod.
Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn
Shaw 2-95.

Submitted By CAROLYN SHAW On 02-25-95

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