Baked Potatoes With Shrimp Sauce

• 2 (4 1/2 oz. size) cans tiny shrimp
• 2 Tbsp. butter or margarine
• 2 egg yolks, beaten
• 1/2 c. whipping cream
• 1/2 tsp. salt
• 1/2 c. sour cream
• 1/8 tsp. ground ginger
• 1 Tbsp. chili sauce
• 2 tsp. parsley flakes
• 4 hot, baked potatoes

1. Drain shrimp, reserving liquid; set shrimp aside.
2. Combine 1/4 cup of reserved liquid and butter in a saucepan and heat.
3. Stir in egg yolks and cream.
4. Cook slowly, stirring constantly, until slightly thickened.
5. Remove from heat and stir in salt, sour cream, ginger, chili sauce and parsley.
6. Cook over low heat 5 minutes. Stir in shrimp.
7. Split potatoes lengthwise on tops, then force open.
8. Spoon sauce over each potato.
9. Serves 4.

tiny shrimp, butter, egg yolks, whipping cream, salt, sour cream, ground ginger, chili sauce, parsley flakes, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=528109 (may not work)