Total Calories: 298
Sauté shrimp in butter in the top pan of a chafing dish for 5 minutes, stirring constantly. Stir in sherry. Remove from heat. Put the bottom pan of the chafing dish on the stand and fill it with boiling water. Set the top pan over the boiling water. Beat egg yolks with cream until thick and foamy. Stir the egg yolks and cream into shrimp mixture. Add a dash of nutmeg and paprika, a few grains of cayenne pepper and a little salt. Cook for 5 minutes or until the sauce thickens, stirring constantly. Serve on toast.
Author’s note: Cooked scallops, oysters, or cooked and cut up lobster or crab meat may be used instead of shrimp.
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