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Frank's Locally Famous Shrimp Newburg


2 pound of cooked shrimp (21-25 size)
1/4 pound cooked shrimp chopped finely
1/4 cup sweet cream butter
2 tablespoons all-purpose flour
3/4 teaspoon sea salt
1/2 teaspoon cayenne pepper
1/8 teaspoon fresh ground nutmeg
1 1/2 cups light cream
2 egg yokes, beaten
4 tablespoons sherry
freshly grounded white pepper to taste
Toast points

Cut large shrimp in half. Melt butter; blend in flour and seasonings. Add cream gradually and cook until thick and smooth, stirring constantly. Stir a little of the hot sauce into egg yolks; add to sauce, stirring constantly. Add shrimp; heat.

Remove from heat and slowly stir in sherry. Serve immediately on toast points.

Makes 6 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.