Shrimp Newburg

• 1 tablespoon butter or stick margarine
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 1/4 pounds medium shrimp, peeled and deveined
• 1/2 cup dry vermouth
• 1/2 pound lump crabmeat, shell pieces removed
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh or 1 teaspoon dried tarragon
• 1 tablespoon sherry
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 2 1/2 cups hot cooked long-grain rice
• Fresh chives (optional)

1. Melt butter in a large skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Add shrimp and vermouth; cook 2 minutes, stirring occasionally. Add Swiss Cheese Sauce and next 6 ingredients (sauce through pepper); cook 3 minutes, stirring constantly. Serve over rice. Garnish with additional chives, if desired.

butter, onion, garlic, shrimp, lump crabmeat, fresh chives, tarragon, sherry, salt, ground red pepper, rice, fresh chives

Taken from www.myrecipes.com/recipe/shrimp-newburg (may not work)