Other seafood may be substituted for the shrimp. Although the recipe doesn't call for it, I would taste for seasoning and add salt and white pepper, to taste.


  • 3 tablespoons butter
  • 2 cups raw small shrimp, thawed
  • 1 teaspoon lemon juice
  • 1 teaspoon flour
  • 1/2 cup cream
  • 2 egg yolks, slightly beaten
  • 1 tablespoon dry sherry
  • 1 tablespoon brandy


Melt 2 tablespoons of the butter in a skillet or chafing dish. Add the shrimp and cook over low heat for 3 minutes. Stir in the lemon juice and set the pan aside. Melt the remaining butter in a small saucepan. Stir in the flour and cook 1 minute, stirring. Slowly add the cream and cook and stir until the sauce is slightly thickened. Beat 2 tablespoons of the sauce into the beaten egg yolks, then return the egg yolk mixture to the saucepan. Add the sherry and brandy. Over low heat, stir in the shrimp and cook until heated through. Serv. Serves foure spooned over toast or in patty shells.

Serves four.

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Submitted 6/13/05.
Source: The Fannie Farmer Cookbook
Submitted By: Joy Bowers
Shrimp Newburg