I made this once with lobster and used linguini instead of toast. It was very good.


  • 3 TBS butter or margarine
  • 3 TBS flour
  • 3/4 tsp salt
  • 1/8 cayenne pepper
  • 1/8 tsp mace or nutmeg
  • 1 pint light cream
  • 2 egg yolks, lightly beaten
  • 1 lb. shrimp, boiled, shelled and deveined (can use lobster too)
  • 2 TBS dry sherry
  • 4 slices hot buttered toast,halved diagnolly


Melt butter in the top of a double boiler directly over moderate heat, blend in flour, salt, pepper and nutmeg, add cream and heat, stirring constantly, until tickened and smooth. Blend a little hot sauce into the yolks, return to pan, and set over simmering water. Add shrimp and heat, stirring occasionally, 3-5 minutes until a good serving temperature. Stir in sherry and serve over toast. Makes 4 servings.

About 605 calories per serving.

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Submitted 6/13/05.
Source: The Doubleday Cookbook
Submitted By: tc c
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