|Chopped celery||1 Cup (16 tbs)|
|Chopped carrot||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Shrimp||2 Pound (With Shells)|
|Light cream||2 Cup (32 tbs)|
|Sherry||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄2 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Bechamel sauce||1⁄4 Cup (4 tbs)|
Heat 1/2 cup butter in a large skillet.
Saute vegetables with thyme until lightly browned.
Add the shrimp and brown carefully.
Add cognac and flame it.
Add cream, sherry, and sauce; cook 15 minutes.
Remove shrimp; shell and devein them; keep warm.
Add 1/2 cup butter, lemon juice, and nutmeg to sauce; cook about 5 minutes.
Strain through a fine sieve and pour over the shrimp.
Serve sauce and shrimp with hot cooked rice.