Lemon Seafood Newburg
|Uncooked seafood||4 Cup (64 tbs)|
|Lemon juice||3 Tablespoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Light cream||2 Cup (32 tbs)|
|Hot cooked rice||6 Cup (96 tbs)|
Melt butter in large skillet.
Saute seafood about 5 minutes, stirring constantly.
Sprinkle with lemon juice.
Mix flour, salt, paprika, and pepper, add to seafood.
Remove from heat.
Gradually stir in 1 1/2 cups of cream.
Return to heat until sauce comes to simmer.
Combine egg yolks with remaining 1/2 cup cream, blend 1/4 cup hot liquid mixture with this.
Return this to skillet, stir until slightly thickened.
Add sherry last, and liberally if you prefer.
Serve over rice, garnished with parsley.