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. 

Mrs. R. 


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