Shrimp Newburg

You can also use this recipe for crab, lobster, or tuna.

        2 tablespoons butter
        1 1/2 cups whole or cut cooked or
               canned shrimp
        2 tablespoons sherry
        1/16 teaspoon paprika
        2 egg yolks
        1/2 cup cream or evaporated milk (undiluted)
        1/8 teaspoon salt
        1/16 teaspoon nutmeg
        4 thin slices toast

Heat shrimp in butter in a double boiler, covered. Stir in wine and paprika; heat. Beat egg yolks with cream or milk. Add to the shrimp and cook, stirring gently, until the sauce thickens slightly. Add seasonings. Serve immediately over hot toast or in heated patty shells. Serves four.

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