Shrimp with Mushroom and Pimenta Cream Sauce (Shrimp à Cinthya)

Name: Shrimp with Mushroom and Pimenta Cream Sauce
Ingredients: 1 kg of shrimp; 1 can of mushrooms; 3 tablespoons of wheat flour; 4 tablespoons of butter; 4 cups of chicken broth; 1/4 cup of heavy cream; 2 1/2 teaspoons of red pepper, cut into fine strips; 3 egg yolks; 1 pinch of black pepper; 4 tablespoons of sherry or Madeira wine (dry); to taste

1
1 kg of shrimp
2
1 can of mushrooms
3
3 tablespoons of wheat flour
4
4 tablespoons of butter
5
4 cups of chicken broth
6
1/4 cup of heavy cream
7
2 1/2 teaspoons of red pepper, cut into fine strips
8
3 egg yolks
9
1 pinch of black pepper
10
4 tablespoons of sherry or Madeira wine (dry)
11
to taste

Ingredients

1
1 kg of shrimp
2
1 can of mushrooms
3
3 tablespoons of wheat flour
4
4 tablespoons of butter
5
4 cups of chicken broth
6
1/4 cup of heavy cream
7
2 1/2 teaspoons of red pepper, cut into fine strips
8
3 egg yolks
9
1 pinch of black pepper
10
4 tablespoons of sherry or Madeira wine (dry)
11
to taste

Directions

1
Melt the butter in a pan, then add the flour and whisk continuously without letting it darken
2
Dissolve the flour in the mushroom liquid and chicken broth
3
Add the heavy cream and continue whisking
4
Add the peppers and egg yolks one by one, whisking constantly
5
Check the seasoning
6
Add the well-chopped mushrooms
7
Combine the cooked shrimp and peel them
8
Simmer without boiling and add the sherry or Madeira wine (dry)
9
Serve with rice or on toasted bread
10
Note: this dish can also be made with lobster, oysters, or chicken.