1 pound cooked shrimp
Thick White Sauce
3 egg yolks
1 jigger white wine
1 package Gouda cheese
Place shrimp in shells. Make the White Sauce, add egg yolks - stirring quickly. Add wine, stir. Pour over shrimp.
Add a generous pat of garlic butter, top with grated cheese. Brown under a broiler, serve piping hot.
This recipe is from Jacque I. Cavazza of the Neroberg Club - Wiesbaden Air Force Base and the Officer's Club of Maxwell Air Force Base.