Shrimp Dejonge - cooking recipe

Ingredients

24 shrimp (16 to 20 per lb.)
1 tsp. butter
4 tsp. flour
2 tsp. chopped shallots
1 c. sherry wine
1 c. heavy cream

Preparation

Peel and saute shrimp quickly with the butter in a hot pan. Add flour, shallots, sherry and cream.
Allow to cook gently about 5 minutes.
Pour into au gratin dish; cover with the Dejonge Butter.
Place under the broiler until lightly browned.
Serve immediately.