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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Shrimp-and-Grits Eggs Benedict Ingredients:
1 pound medium-size fresh shrimp |
2 1/2 tablespoons butter, divided |
1 small shallot, sliced |
1 (14.5-ounce) can chicken broth |
1 1/2 tablespoons flour |
1 cup whipping cream |
2 tablespoons sherry |
Directions:
1. Peel shrimp, reserving shells; devein, if desired.
2. Melt 1 tablespoon butter in a 3 1/2-quart saucepan over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Chop shrimp, and set aside.
3. Add shrimp shells, shallot, and chicken broth to saucepan; bring to a boil. Remove from heat, cover, and let stand 30 minutes. Pour broth mixture through a wire-mesh strainer into a bowl, discarding shells and shallot.
4. Melt remaining 1 1/2 tablespoons butter in saucepan over medium heat. Whisk in flour. Cook, whisking constantly, 1 minute. Gradually whisk in broth mixture. Bring to a boil; boil 1 minute or until slightly thickened. Add cream; reduce heat to low. Add chopped shrimp and sherry; stir until thoroughly heated.
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