Ingredients
2 (8 oz.)pkg. small shrimp
3 Tbsp. finely chopped onion (sweet vadelia, if poss.)
fresh mushrooms (8oz.)
3 tbsp. real butter
4 tbsp. flour
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1 cup 1/2 & 1/2
1 cup chicken broth
2 egg yolks, beaten
4 tbsp. white cooking sherry (I prefer white zinfandle)
dry bread crumbs (3/4 cup)
parmesan cheese (1 cup) (fresh or pkg.)
rice (3-4cups cooked)
Preparation
Heat oven to 450. Saute` mushrooms and onions in the butter until tender; stir in flour, salt, pepper, and paprika. cook over low heat, stirring until mixture is bubbly, remove from heat. In a seperate pan, stir in cream, broth, and egg yolks; heat to boiling, stirring constantly. Boil & stir for 1 minute, remove from heat and stir at least 1/2 of this mixture with 1st mixture. Slowly add sherry and shrimp, finish adding sauce and stir till bubbly. Sprinkle bread crumbs and cheese liberally over shrimp mixture. Bake 5 to 8 minutes and serve over rice.
