Colonial Shrimp a la Newburg

COLONIAL SHRIMP a la NEWBURG
4 to 6 servings

 This is an updated version of Mr. Heath Lorton's Lobster `a la Newburg recipefirst printed in the Fine Foods of Virginia Receipt Book in 1894.
 It is a special recipe to serve for Valentine's Day.

• 1½ to 2 pounds peeled and deveined cooked shrimp (see note)
• ½ cup dry sherry
• ¼ cup butter or margarine, melted and divided
• ¼ cup flour
• 2 cups light cream, scalded (see note)
• 2 egg yolks or egg whites, at room temperature and lightly beaten
• Salt to taste
• Few grains cayenne pepper or 3 to 4 drops hot pepper sauce or to taste
• Toast Points or hot buttered rice or patty shells as desired
• Minced parsley (no stems) as desired for garnish (optional)

In a medium heavy saucepan, combine shrimp, sherry, and 1 tablespoon butter; heat slowly over low to moderate heat.   In a second medium heavy saucepan, blend flour into remaining 3 tablespoons butter until smooth; cook over low heat for 1 to 2 minutes.  Gradually stir in scalded cream, blending well.  Cook, stirring constantly, over moderate heat until thickened and bubbly hot.  Remove from heat; with a wire whisk stir a small amount of cream sauce into beaten egg yolks, then stir egg yolk mixture into remaining cream sauce.  Reduce heat and continue to cook, stirring constantly, for 1 to 2 minutes or until very thick.  Add shrimp mixture, salt, and cayenne pepper, mixing well.  Heat through over low to moderate heat.  Serve over toast points or hot buttered rice or in patty shells.  May garnish with a sprinkle of minced parsley, if desired. 

Note: Cook shrimp in lightly salted boiling water to cover about 3 minutes or until shrimp just turn opaque and coral in color.  Do not overcook as shrimp will become tough. 

Note: May omit cream. Use 2 cups milk or reduced-fat or skim milk; however, the sauce           will not be as rich in flavor.   

Variations:  Add ½ teaspoon Worcestershire sauce or to taste to sauce. 

                    Add ½ cup chopped sweet red pepper or roasted sweet red pepper to the sauce

              Omit toast points, rice, or patty shells.  Serve in individual ramekins or scallop shells; top with buttered breadcrumbs and brown under the broiler for 1 to 2 minutes just before serving.