Shrimp A La Jacques

Shrimp A La Jacques

Shrimp A La Jacques, a handwritten recipe card.


6 shells
1 pound cooked shrimp
Thick White Sauce
3 egg yolks
1 jigger white wine
Garlic butter
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. 

From the Kitchen Of
View additional recipes in this category

Add new comment

The content of this field is kept private and will not be shown publicly.

Plain text

  • Web page addresses and email addresses turn into links automatically.

Kitchen Helper Items Available From Amazon