Shrimp Newberg

Course : Cajun
Serves: 6
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1/4 cup butter or margarine
2 1/2 tablespoons flour -- all-purpose
3/4 teaspoon salt
1 dash cayenne pepper
1 dash nutmeg
2 cups half-and-half
3 tablespoons sherry
1 dash hot pepper sauce to taste
2 large egg yolks -- lightly beaten
2 cups shrimp -- cooked
1 package pastry shells
1 package toast points

Preparation / Directions:

1. Melt butter in saucepan; blend in flour and seasonings. 2. Gradually add cream and sherry; cook until thickened and smooth, stirring constantly. 3. Stir a little hot sauce into egg yolks, then stir yolks into sauce, stirring constantly. 4. Add shrimp; heat and serve immediately in homemade Pastry Shells or on toast points. *** PASTRY SHELLS *** 1. Cut rounds of rich pie pastry; shape over inverted glass custard cups, pinching pastry in 4 or 5 places so it fits cup. 2. Cut a few gashes in pastry with point of knife or prick with fork. 3. Place cups on cookie sheet; bake in preheated 450F oven 10 to 12 minutes until pastry is delicately browned.

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