From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
In a medium skillet, melt butter and saute shallots until tender. Blend in flour and cook slowly 3 to 5 minutes more, stirring constantly. Stir in milk until smooth. Add salt, pepper and wine. Cook about 10 minutes more. Remove from heat, add shrimp and quickly stir in egg yolk. Return to heat and slowly cook until heated through. Place in ramekins and sprinkle tops with red pepper and heat under broiler until piping hot; or serve over rice or in pastry shells. Recipe may be frozen and reheated, but not over too hot a flame or mixture might separate.
SERVES: 4
- 1/2 cup butter or margarine
- 1 cup finely chopped shallots
- 3 tablespoons flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/3 cup white wine
- 1-1/2 pounds shrimp, boiled and peeled
- 1 egg yolk, beaten
TO PREPARE:
In a medium skillet, melt butter and saute shallots until tender. Blend in flour and cook slowly 3 to 5 minutes more, stirring constantly. Stir in milk until smooth. Add salt, pepper and wine. Cook about 10 minutes more. Remove from heat, add shrimp and quickly stir in egg yolk. Return to heat and slowly cook until heated through. Place in ramekins and sprinkle tops with red pepper and heat under broiler until piping hot; or serve over rice or in pastry shells. Recipe may be frozen and reheated, but not over too hot a flame or mixture might separate.
SERVES: 4
