• 1/4 cup plus 2 Tbs. unsalted butter
• 2 Tbs. all purpose flour
• 2 cups light cream
• 1/4 cup dry sherry
• 1 tsp. paprika
• 2 egg yolks, beaten
• 2 tsp. cognac
• 1 lb. small cooked shrimp, shelled
• 6 slices white bread, lightly toasted

Melt butter in a heavy nonstick skillet over medium heat. Add flour and cook 1 minute, stirring constantly. Whisk in cream, sherry and paprika. Bring to a boil. Cook 3 minutes, stirring constantly, until mixture is smooth and thickened. Remove from heat and whisk in egg yolk and cognac. Stir in shrimp and return to low heat. Cook 1-2 minutes, stirring constantly, until heated through. Do not boil. Serve shrimp over toast.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 2 only. The instructions describe how to prepare the ingredients for one pan. There are enough ingredients to prepare 2 pans.

Per serving: calories 833, fat 63.6g, 68% calories from fat, cholesterol 481mg, protein 35.5g, carbohydrates 32.2g, fiber 0.2g, sugar 5.7g, sodium 553mg, diet points 22.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 1.8, Lean meat: 0.0, Fat: 11.7, Sugar: 0.0, Very lean meat protein: 2.4

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The recommended wines are: Gewürztraminer, Pinot Noir, or White Zinfandel.