750 g of medium to large cooked shrimp (or lobster)
3 tablespoons of butter
1 1/2 cups of Madeira or Sherry wine
1 1/2 cups of heavy cream
3 egg yolks
1/4 teaspoon of salt
a pinch of pepper
750 g of medium to large cooked shrimp (or lobster)
3 tablespoons of butter
1 1/2 cups of Madeira or Sherry wine
1 1/2 cups of heavy cream
3 egg yolks
1/4 teaspoon of salt
a pinch of pepper
Heat the shrimp slowly in butter for about 5 minutes
Add the wine and cook slowly until it has almost evaporated
Whisk together the cream and eggs, add the shrimp and season
Cook, stirring constantly until thickened
Serve immediately over toasted bread
Serves 8 people
This dish can also be served over rice.
