Shrimp Newburg on Toast Points |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 teaspoons olive oil, divided |
3/4 pound large shrimp, peeled and deveined |
2 cups sliced mushrooms |
3/4 cup 1% low-fat milk |
1 tablespoon all-purpose flour |
1 tablespoon dry sherry |
1 large egg yolk |
1/4 teaspoon salt |
dash of ground red pepper |
dash of black pepper |
4 (3/4-ounce) slices whole-wheat bread, toasted |
2 teaspoons chopped chives |
Directions:
1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until hot. Add shrimp; sauté 3 minutes. Remove shrimp from skillet; set aside, and keep warm.
2. Add 1 teaspoon olive oil to skillet. Add mushrooms; sauté 5 minutes. Combine milk, flour, sherry, and egg yolk, stirring with a whisk until blended, and add to mushrooms. Bring mixture to a boil; reduce heat, and simmer until thick, stirring constantly (about 3 minutes). Return shrimp to skillet, and stir in salt and peppers.
3. Cut each toast slice in half diagonally. Arrange 4 toast triangles on each of 2 plates; top the triangles with 1 1/4 cups shrimp mixture, and sprinkle with chives.
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