Shrimp Newburg On Toast Points

• 3/4 lb large shrimp, peeled and deveined
• 2 teaspoons olive oil, divided
• 2 cups sliced baby portabella mushrooms
• 3/4 cup 1% low-fat milk
• 1 tablespoon all-purpose flour
• 2 tablespoons dry sherry
• 1 large egg yolk
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon fresh ground black pepper
• 4 slices whole wheat bread, toasted
• 2 teaspoons chopped fresh chives

1. Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat.
2. Add shrimp.
3. Saute 3 minutes and remove from skillet.
4. Keep warm.
5. Add 1 tsp oil to skillet.
6. Add bella mushrooms and saute 5 minutes.
7. Combine milk, flour, sherry, and egg yolk, stirring well with a whisk.
8. Add to the mushrooms.
9. Bring mixture to a boil, reduce heat and simmer until thick (about 3 minutes), stirring constantly with a whisk.
10. Return shrimp to skillet and stir in salt and peppers.
11. Cut each toast slice in half diagonally.
12. Arrange 4 toast triangles on each of 2 plates.
13. Top with 1 1/2 cups shrimp mixture, and sprinkle with chives.

shrimp, olive oil, baby portabella mushrooms, milk, flour, sherry, egg yolk, kosher salt, ground red pepper, fresh ground black pepper, whole wheat bread, fresh chives

Taken from www.food.com/recipe/shrimp-newburg-on-toast-points-150628 (may not work)