Shrimp Thermidor

• 2 lbs raw shrimp, shelled and deveined
• 3 tablespoons minced shallots or 3 tablespoons scallions
• 6 tablespoons butter
• 6 tablespoons flour
• 3/4 teaspoon salt
• 1/4 teaspoon mustard powder
• 1 pinch cayenne pepper
• 1 cup milk
• 1 cup shrimp cooking water
• 3 egg yolks, lightly beaten
• 1/3 cup grated parmesan cheese

1. Preheat oben to 425 degrees F.
2. Simmer the shrimp in boiling salted water for 3-5 minutes until shrimp just turn pink.
3. Drain, reserving 1 c of the liquid.
4. Set aside.
5. Simmer water in the bottom of a double boiler.
6. Melt the butter in the top of a double boiler (directly on the heat) and stir fry shallots until limp.
7. Add flour, salt, mustard and pinch cayenne pepper, stir until blended.
8. Add the milk and shrimp cooking water and heat, stirring constantly until smooth and thickened.
9. Remove pan from heat.
10. Vigourly stir 1 c of sauce into the yolks until well blended.
11. Add mixture to sauce in pan and put the top of the double boiler over the simmering water in the bottom.
12. Stir sauce for 1-2 minutes to completely cook the egg yolks.
13. Spoon 1/2- 3/4 c of the sauce in an ungreased 2 quart au gratin dish or shallow casserole.
14. Arrange shrimp in sauce and cover with remaining sauce.
15. Sprinkle with Parmesan.
16. Bake uncovered 10-15 minutes, until hot but not boiling.
17. Broil 6" from heat for 1-2 minutes to brown.
18. Serve with rice.

shrimp, shallots, butter, flour, salt, mustard powder, cayenne pepper, milk, shrimp cooking water, egg yolks, parmesan cheese

Taken from www.food.com/recipe/shrimp-thermidor-32904 (may not work)