2 tablespoons butter
1 pound boiled shrimp
2 cups very hot cream sauce
3/4 tablespoon curry powder
2 tablespoons water
Few grains cayenne
2 egg yolks
2 tablespoons cream
1 tablespoon butter
Melt in skillet: 2 tablespoons butter; add 1 pound boiled shrimp. Stir and cook over high heat 2 minutes. Add 2 cups very hot cream sauce, combine and stir in 3/4 tablespoon curry powder, 2 tablespoons water, and a few grains of cayenne. Stir constantly, reduce, simmer shrimp 5 minutes.
Beat 2 egg yolks, 2 tablespoons cream. Stin slowly into the shrimp, permit sauce to thicken 1 minute. Stir in 1 tablespoon butter and salt as needed.
Serve in rice ring with whole baked tomatoes, add parsley.
Wonderful, smooth and rich; the shrimp keep their own taste.
For 10 servings, try 3 - 4 pounds of shrimp.