Shrimp Thermidor

Total Time: 32 mins Preparation Time: 15 mins Cook Time: 17 mins

Ingredients

• Servings: 6
• 2 lbs raw shrimp, shelled and deveined
• 3 tablespoons minced shallots or 3 tablespoons scallions
• 6 tablespoons butter
• 6 tablespoons flour
• 3/4 teaspoon salt
• 1/4 teaspoon mustard powder
• 1 pinch cayenne pepper
• 1 cup milk
• 1 cup shrimp cooking water
• 3 egg yolks, lightly beaten
• 1/3 cup grated parmesan cheese

Recipe

• 1 preheat oben to 425 degrees f.
• 2 simmer the shrimp in boiling salted water for 3-5 minutes until shrimp just turn pink.
• 3 drain, reserving 1 c of the liquid.
• 4 set aside.
• 5 simmer water in the bottom of a double boiler.
• 6 melt the butter in the top of a double boiler (directly on the heat) and stir fry shallots until limp.
• 7 add flour, salt, mustard and pinch cayenne pepper, stir until blended.
• 8 add the milk and shrimp cooking water and heat, stirring constantly until smooth and thickened.
• 9 remove pan from heat.
• 10 vigourly stir 1 c of sauce into the yolks until well blended.
• 11 add mixture to sauce in pan and put the top of the double boiler over the simmering water in the bottom.
• 12 stir sauce for 1-2 minutes to completely cook the egg yolks.
• 13 spoon 1/2- 3/4 c of the sauce in an ungreased 2 quart au gratin dish or shallow casserole.
• 14 arrange shrimp in sauce and cover with remaining sauce.
• 15 sprinkle with parmesan.
• 16 bake uncovered 10-15 minutes, until hot but not boiling.
• 17 broil 6" from heat for 1-2 minutes to brown.
• 18 serve with rice.