Lemony Shrimp Sauce
|Shrimp||1 Pound, unshelled|
|Salt and pepper||1|
|Water||2⁄3 Cup (10.67 tbs)|
|Onion||1 Tablespoon, grated|
|Lemon juice||2 Tablespoon|
|Cream||1 Cup (16 tbs)|
Wash but do not shell the shrimp; these give flavor to the stock.Bring the shrimp slowly to a simmer in the water, salt, pepper, bay leaf, onion and lemon juice.
Let simmer for 5 minutes.
Peel the shrimp and use the stock in making the sauce.
Melt the butter, blend in the flour and when smooth add the shrimp stock.
When it thickens a little, add the cream, nutmeg and season again if necessary.
When ready to serve, beat in the egg yolks and add the shrimp which have been cut into small pieces.
Add the sherry.
This sauce is for serving with baked fish, on toast or in patty shells.