Melt butter in chafing dish.
Blend in flour, gradually stir in cream.
Cook slowly, stirring constantly until thickened.
Stir small amount of sauce into egg yolks.
Return egg mixture to dish and cook until thick, stirring constantly, about 5 minutes.
Add shrimp and salt.
Heat thoroughly.
Add sherry and lemon juice. Serve as desired, on pastry shells or toast or over rice or with Chinese noodles.
Crab or lobster may be substituted for shrimp.
For Shrimp:
Over medium heat cook
Whisk together all ingredients (except for shrimp) in a medium bowl, until well combined.
Cover and refrigerate several hours (or overnight) for flavors to blend. Before serving, taste and adjust for seasoning.
Place dip in a serving bowl and surround with shrimp.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow) and rinse
ver medium heat. Add the shrimp shells and cook, stirring until
ow and continue to cook for about 1 hour or until
ell.
For Cajun Hollandaise Sauce: Saute the ham and shrimp in
Melt butter in a large pot.
Add onion and celery; saute about 10 minutes.
Add peppers and shrimp; saute 15 minutes more until shrimp are done.
Remove from heat.
Add flour and sauce mixes; stir well to get out the lumps.
Add 1 quart of milk.
Return to low heat and bring to a simmer slowly, until it thickens.
Add more milk; thin out if necessary.
Add parsley at the end of cooking.
Serve over rice.
Spray a large sauce pan with cooking spray and heat over medium heat.
Place shrimp in pan and sprinkle with seasoning salt.
Cook for 2 minutes, while stirring. Remove shrimp from pan, set aside.
Add soup, sherry, and cream cheese and water and stir until smooth.
Simmer for 5 minutes. Add shrimp back to pan just to warm through.
Serve over rice.
In a food processor, add 2 cups flour, carrots, egg and 1 tablespoon oil.
Pulse.
Add water and flour as needed to form a ball.
Remove dough to a well-floured surface.
Roll flat.
Either pass it through a pasta cutter or take a knife and cut pasta into long thin strips about 8 inches long by 1/2-inch wide.
Let rest. Bring 2 quarts water, salted, to a boil.
oast aside.
Peel the shrimp and roughly chop. Set aside
stir well.
Add the shrimp and saute just until they
nd nutmeg. Cook, stirring constantly for about 1 minute.
Add
Saute shrimp meat in melted butter over low heat for 5 minutes.
Sprinkle in flour; add cream (half and half) slowly, stirring constantly, until sauce boils.
Add sherry and egg yolks and cook for about 1 minute.
Do not overcook because sauce will curdle.
Season with cayenne and salt.
Serve in patty shells.
Melt butter in saucepan.
Stir in shrimp.
Saute for 1 minute. Add lemon juice and stir in flour.
Add cream, stirring until smooth.
Add salt, cloves and paprika and simmer gently for 5 minutes.
Beat eggs until light and stir in.
Add sherry just before serving.
Serve at once on toast or pastry shells.
Melt butter in double boiler; add mushroom soup, salt, pepper and mustard.
Simmer 15 minutes.
Whip the cream.
Add mushrooms, shrimp and sherry; continue to cook over low heat.
Add Parmesan cheese.
Fold in cream.
If sauce is too thick, you may add milk. To be served over rice, in pastry shell or over toast.
Serves 8.
ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don
Melt butter in skillet.
Add flour, stirring constantly.
Add milk and continue to stir.
As mixture thickens, add cheese, salt, pepper and sherry.
Allow to simmer for 3 minutes.
Add whole shrimp and continue to simmer for 10 minutes.
Serve on toast. Garnish with parsley.
Melt butter and saute mushrooms and onions until soft.
Add flour and make white sauce using broth and cream.
Add seasonings and simmer over hot water in double boiler for 30 minutes.
Stir in grape juice.
Add a bit of hot sauce to beaten egg yolk and fold into hot sauce.
(If sauce does not thicken, add another yolk.
Just before serving, add parsley and seafood and heat through by sprinkling with Parmesan crumbs and baking for 10 minutes in 400\u00b0 oven.
Sprinkle with more parsley just before serving over rice.
Melt butter over low heat.
Add flour, salt and pepper.
Stir constantly.
Add milk, gradually, until thickened.
Add a little of hot milk mix to eggs; stir.
Return egg mix to pan.
Stir and cook for 2 minutes.
Add shrimp and sherry.