Recipe
- 1 pound cooked shrimp, peeled
- 6 tablespoons butter
- 2 tablespoons flour
- ½ teaspoon salt
- ⅛ teaspoon nutmeg
- ¹⁄₁₆ teaspoon cayenne pepper
- 2 cups light cream
- 2 egg yolks, beaten
- 2 tablespoons dry sherry
- 4 slices bread, toasted and cut into points
- 1 tablespoon chopped parsley, garnish
Melt butter in a medium saucepan over medium heat. Blend in flour. Add salt, nutmeg and cayenne. Add cream gradually, stirring constantly. Cook, stirring constantly, until thick and smooth. In a small bowl, stir a little sauce into the beaten egg yolks. Add back to sauce slowly, stirring. Add shrimp and continue to cook until heated through. Remove from heat and add sherry. Serve on toast points. Garnish with parsley.
Contributed by Joyce Taylor From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
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