Boston Shrimp Newberg
Ingredients
1 lb of large cooked shrimp, peeled and deveined | ||
6 tbs butter | ||
2 tbs flour | ||
1 and 1/2 cups light cream | ||
3 egg yolks beaten | ||
2 tsp lemon juice | ||
3 tbs shrimp stock (cooking water from the shrimp) | ||
dash of kosher salt to taste | ||
dash of white pepper | ||
paprika for garnish | ||
Toast points |
- Blend butter and flour in a saute pan. Cook for several minutes, stirring constantly.
- Add the cream all at once.
- Heat over low heat and stir until thickened.
- Stir in a small amount of the hot mixture into the egg yolks, mix then add the egg yolks to the pan and continue to stir until very thick.
- Add shrimp, lemon juice, shrimp stock and paprika.
- Serve with toast points.
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