A seafood Newburg dish with a rich, creamy sauce. It's excellent served over rice or noodles.
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
1 ½ cups milk
¼ cup dry sherry, or to taste
3 tablespoons ketchup
1 pinch paprika
1 dash Worcestershire sauce
2 (6 ounce) cans small shrimp, drained
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