Shrimp newberg
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine |
| 2½ | tablespoon | Flour,all-purpose |
| ¾ | teaspoon | Salt |
| 1 | pinch | Cayenne pepper |
| 1 | pinch | Nutmeg |
| 2 | cups | Half-and-half |
| 3 | tablespoons | Sherry |
| Hot pepper sauce to taste | ||
| 2 | Egg yolks,lightly beaten | |
| 2 | cups | Shrimp,cooked |
| Pastry shells | ||
| Toast points | ||
Directions
1. Melt butter in saucepan; blend in flour and seasonings. 2. Gradually add cream and sherry; cook until thickened and smooth, stirring constantly.
3. Stir a little hot sauce into egg yolks, then stir yolks into sauce, stirring constantly.
4. Add shrimp; heat and serve immediately in homemade Pastry Shells or on toast points.
*** PASTRY SHELLS ***
1. Cut rounds of rich pie pastry; shape over inverted glass custard cups, pinching pastry in 4 or 5 places so it fits cup. 2. Cut a few gashes in pastry with point of knife or prick with fork. 3. Place cups on cookie sheet; bake in preheated 450'F. oven 10 to 12 minutes until pastry is delicately browned.