Shrimp Newburg On Toast Points - cooking recipe

Ingredients

3/4 lb large shrimp, peeled and deveined
2 teaspoons olive oil, divided
2 cups sliced baby portabella mushrooms
3/4 cup 1% low-fat milk
1 tablespoon all-purpose flour
2 tablespoons dry sherry
1 large egg yolk
1/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
1/8 teaspoon fresh ground black pepper
4 slices whole wheat bread, toasted
2 teaspoons chopped fresh chives

Preparation

Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat.
Add shrimp.
Saute 3 minutes and remove from skillet.
Keep warm.
Add 1 tsp oil to skillet.
Add bella mushrooms and saute 5 minutes.
Combine milk, flour, sherry, and egg yolk, stirring well with a whisk.
Add to the mushrooms.
Bring mixture to a boil, reduce heat and simmer until thick (about 3 minutes), stirring constantly with a whisk.
Return shrimp to skillet and stir in salt and peppers.
Cut each toast slice in half diagonally.
Arrange 4 toast triangles on each of 2 plates.
Top with 1 1/2 cups shrimp mixture, and sprinkle with chives.