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Poached Shrimp With Egg Sauce

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  Shrimp 1 Pound
  Salt 1 Pinch
  Head of lettuce 1⁄2
  Water 4 Cup (64 tbs)
  Sherry 1 Tablespoon
  Egg yolks 3
  White vinegar 1⁄4 Cup (4 tbs)
  Dry mustard 1 Teaspoon
  Oil 1⁄4 Cup (4 tbs)

1 Shell and devein shrimp. Shred lettuce.
2. Bring water to a boil. Add salt, sherry and shrimp; then simmer, uncovered, until shrimp turn bright pink (about 4 minutes). Drain, discarding liquid. Cut shrimp in bite-size pieces and keep warm.
3. Beat egg yolks and blend with vinegar, dry mustard and remaining salt.
4. Heat oil. Add egg mixture and cook, stirring, over low heat until eggs begin to thicken. Then remove from heat. (Do not let them set.)
5. Arrange lettuce on a serving platter with shrimp on top. Spoon egg sauce over and serve at once.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1173 Calories from Fat 688

% Daily Value*

Total Fat 78 g119.7%

Saturated Fat 13.3 g66.4%

Trans Fat 0 g

Cholesterol 1244.7 mg414.9%

Sodium 1057.6 mg44.1%

Total Carbohydrates 13 g4.3%

Dietary Fiber 3 g12.2%

Sugars 1.9 g

Protein 101 g202.6%

Vitamin A 276.2% Vitamin C 71.9%

Calcium 34.3% Iron 75.8%

*Based on a 2000 Calorie diet

Poached Shrimp With Egg Sauce Recipe