Yield: 6 Servings
|6 eaches||Brown and swerve rolls|
|1 tablespoon||Butter, melted|
|1 each||Egg yolk, beaten|
|1 cup||American cheese, shredded|
|1 pounds||Shrimp, peeledd|
|⅓ cup||Green pepper, chopped|
|4 tablespoons||Green onion, chopped|
|\N \N||Salt and pepper to taste|
|1 cup||Mushrooms, sliced|
|2 teaspoons||Lemon juice|
|1 tablespoon||Dry sherry|
|2 eaches||Egg yolks, beaaten|
|2 tablespoons||Butter, softened|
|\N \N||Parsley, chopped|
SOURCE: Best of the Best from Florida - Selected REcipes from Florida's Favorite Cookbooks, copyright 1986 - Quail Ridge PRess, Inc., ISBN #0-937552-16-X. This recipe came from Gourmet Cooking. MM format by URsula R. Taylor who got this cookbook from her February 1995 cookbook swap partner Joni Cloud.
Bake rolls as directed on package - BUT reduced baking time by 5 minutes. cut center of of each roll to form a rectangle shape. Brush insides of rolls with 1 tb. melted butter. Ccombine 1 egg yolk, cream and cheese - then half fill roll with cheese custard. Bake at 350~ for 15 minutes.
Melt 2 tb. butter in skillet and saute green onions, green pepper and shrimp until shrimp are cooked. Then add flour, slat and pepper.
Stir in cream and whisk until the sauce thickens. Then add mushrooms, pimiento, lemon juice and sherry.
Blend egg yolks, paprika and last 2 tb. soft butter. Stir into shrimp and sauce. Then pour into cheese custard rolls and Garnish with chopped parsley.