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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From BH&G over 35 years ago. Ingredients:
1/2 cup butter |
2 tablespoons flour |
2 cups light cream |
4 beaten egg yolks |
2 cups shrimp or 2 cups lobsters or 2 cups crabmeat, cooked,diced if needed |
1/4 cup sherry wine |
2 teaspoons lemon juice |
1/2 teaspoon salt |
Directions:
1. Melt butter in skillet over medium-low heat.
2. Blend in flour until smooth and cook 2-3 minutes, stirring constantly.
3. Gradually add cream and cook slowly stirring constantly, until mixture thickens.
4. Stir small amount of sauce into egg yolks; return to hot mixture and cook until blended, stirring constantly- about 1 minute.
5. Do not overcook.
6. Add seafood, sherry, lemon juice, and salt.
7. Heat through.
8. Serve over rice, noodles, or toast points.
9. Dust lightly with paprika and garnish with lemon wedges and sprigs of parsley, if desired.
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