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Lemony Shrimp Sauce

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  Shrimp 1 Pound, unshelled
  Salt and pepper 1
  Water 2⁄3 Cup (10.67 tbs)
  Bay leaf 1
  Onion 1 Tablespoon, grated
  Lemon juice 2 Tablespoon
  Butter 2 Tablespoon
  Flour 3 Tablespoon
  Nutmeg 1⁄4 Teaspoon
  Cream 1 Cup (16 tbs)
  Egg yolks 2
  Sherry 3 Tablespoon

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.

Recipe Summary

Side Dish

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Lemony Shrimp Sauce Recipe