Shrimp And Shallot Newburg

• 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

1. Melt butter in a 4- to 5-quart pan over medium-high heat; add shallots and stir often until limp, about 3 minutes.
2. Sprinkle flour over shallots and stir until well mixed, about 1 minute. Whisk in milk and stir until mixture boils and thickens, about 5 minutes. Add sherry and salt and pepper to taste; reduce heat and simmer, stirring occasionally, to blend flavors, about 5 minutes.
3. Meanwhile, toast bread; trim off and discard crusts if desired. Rinse and drain shrimp. Add shrimp to sauce and stir often just until simmering again, about 2 minutes.
4. Set a slice of toast on each plate. Spoon hot shrimp Newburg equally over toast.

butter, shallots, allpurpose, lowfat, sherry, salt, bread, shrimp

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