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Ingredients:
- 1/4 cup butter
- 2 1/2 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1 pinch cayenne pepper
- 1 dash nutmeg
- 2 cups half-and-half
- 3 tablespoons dry sherry
- 2 egg yolks, lightly beaten
- 2 cups peeled and cooked shrimp (about 1 1/2 to 2 pounds in shell)
Preparation:
In a medium saucepan, melt butter; blend in flour and seasonings. Cook, stirring, for about 1 minute.
Gradually add half-and-half and sherry; cook until thickened and smooth, stirring constantly.
Stir about 1/3 of the hot sauce into the egg yolks, then pour the egg yolk-sauce mixture into the remaining sauce in the saucepan. Add shrimp and heat through, stirring constantly. Serve in pastry shells or over rice.
Serves 4.
Serves 4.
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Lobster Newburg with Rice
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Salmon Newburg
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Shrimp Raymond
Shrimp with Pasta
Shrimp with Spinach and Alfredo Sauce
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