Shrimp Mariniere - cooking recipe

Ingredients

1/2 lb. mushrooms, thinly sliced
1 1/2 sticks butter
1 c. finely chopped green onions
5 1/2 Tbsp. flour
3 c. milk
1 tsp. salt
1/2 tsp. ground red pepper
2/3 c. white wine
3 c. precooked shrimp
2 egg yolks, beaten
paprika

Preparation

Saute mushrooms in 2 tablespoons butter and set aside.
In large heavy skillet or Dutch oven, melt remaining butter and saute onions until tender.
Blend in flour and cook slowly for 5 minutes, stirring constantly.
Remove from heat; gradually stir in milk until smooth.
Add salt, pepper and wine.
Bring to boil. Reduce heat; simmer and stir 10 minutes to thicken sauce.
Add shrimp and mushrooms, stirring lightly for 1 minute.
Remove from heat and quickly beat in egg yolks.
Spoon into 6 large ramekins or 12 small ramekins (as appetizers).
Sprinkle with paprika and heat under broiler.
This can also be served from a chafing dish over toast points.
Freezes well.