Shrimp Newburg En Croissant
|Egg yolk||1 , beaten|
|Garlic||2 Clove (10 gm)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Peeled deveined raw shrimps||1 Pound (Medium Sized)|
|Dry sherry||1 Tablespoon|
|All purpose flour||2 Tablespoon|
|Pepper white||To Taste|
|Fresh watercress||1⁄4 Cup (4 tbs) (For Garnish)|
|Half and half||1⁄2 Cup (8 tbs)|
Melt butter or margarine in a medium skillet.
Crush garlic with flat side of a knife, keeping garlic in 1 piece.
Add garlic and shrimp to skillet.
Saute over medium heat until shrimp turn bright pink.
Remove shrimp; set aside.
Remove and discard garlic.
Add flour, paprika and salt to pan drippings; stir until smooth.
Remove from heat.
Gradually stir in half and half.
Bring to a boil, stirring constantly.
Stir a small amount of hot mixture into egg yolk.
Return egg mixture to skillet.
Cook 1 minute longer.
Add wine, sherry, shrimp and white pepper to taste.
Cook over low heat, stirring occasionally.
Do not boil.
Cut almost through each croissant horizontally.
Open carefully without splitting in half.
Place 1 croissant on each plate.
Spoon shrimp mixture in open croissant.
Garnish with a sprig of watercress.