Shrimp Newburg on Toast Points |
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Prep Time: 6 Minutes Cook Time: 10 Minutes |
Ready In: 16 Minutes Servings: 2 |
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Adapted from Cooking Light with some minor changes for our taste. This can be served over rice or pasta Ingredients:
3/4 lb large shrimp, peeled and deveined |
2 teaspoons olive oil, divided |
2 cups sliced baby portabella mushrooms |
3/4 cup 1% low-fat milk |
1 tablespoon all-purpose flour |
2 tablespoons dry sherry |
1 large egg yolk |
1/4 teaspoon kosher salt |
1/8 teaspoon ground red pepper |
1/8 teaspoon fresh ground black pepper |
4 slices whole wheat bread, toasted |
2 teaspoons chopped fresh chives |
Directions:
1. Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat.
2. Add shrimp.
3. Saute 3 minutes and remove from skillet.
4. Keep warm.
5. Add 1 tsp oil to skillet.
6. Add bella mushrooms and saute 5 minutes.
7. Combine milk, flour, sherry, and egg yolk, stirring well with a whisk.
8. Add to the mushrooms.
9. Bring mixture to a boil, reduce heat and simmer until thick (about 3 minutes), stirring constantly with a whisk.
10. Return shrimp to skillet and stir in salt and peppers.
11. Cut each toast slice in half diagonally.
12. Arrange 4 toast triangles on each of 2 plates.
13. Top with 1 1/2 cups shrimp mixture, and sprinkle with chives.
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