Shrimp Newburg

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            FOOD FUNNY
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Thanks to Last Morsel editor Barbara Forsythe for this historical
food funny:

The story of barbecue is the story of America: Settlers arrive on
great unspoiled continent, discover wondrous riches, set them on
fire and eat them. - Vince Staten

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            TODAY'S RECIPE
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This classic American sauce is often served with lobster, but as
this dish demonstrates, it is equally at home with lesser forms
of seafood.

Shrimp Newburg

4 Tbs (60 ml) butter
1 1/2 - 2 lbs (675-900 g) shrimp, peeled and deveined
1/4 cup dry sherry or Madeira wine
1/2 tsp (2 ml) paprika
1/4 tsp (1 ml) nutmeg
3 egg yolks
1 cup (250 ml) heavy cream
Salt and freshly ground pepper to taste
Cooked white rice (optional)

Melt the butter in a saucepan over low heat. Add the shrimp
and cook for 2 or 3 minutes, stirring frequently. Add the
sherry, paprika, and nutmeg, and cook an additional 2 minutes.
Beat the egg yolks and the cream together and add them to
the pot. Heat until thickened, stirring constantly, and DO NOT
BOIL. Serve over cooked rice if desired. Serves 4 to 6.
Received on Thu Apr 20 09:05:57 2006