Shrimp Thermador

• 2 (8 oz.)pkg. small shrimp
• 3 Tbsp. finely chopped onion (sweet vadelia, if poss.)
• fresh mushrooms (8oz.)
• 3 tbsp. real butter
• 4 tbsp. flour
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. paprika
• 1 cup 1/2 & 1/2
• 1 cup chicken broth
• 2 egg yolks, beaten
• 4 tbsp. white cooking sherry (I prefer white zinfandle)
• dry bread crumbs (3/4 cup)
• parmesan cheese (1 cup) (fresh or pkg.)
• rice (3-4cups cooked)

1. Heat oven to 450. Saute` mushrooms and onions in the butter until tender; stir in flour, salt, pepper, and paprika. cook over low heat, stirring until mixture is bubbly, remove from heat. In a seperate pan, stir in cream, broth, and egg yolks; heat to boiling, stirring constantly. Boil & stir for 1 minute, remove from heat and stir at least 1/2 of this mixture with 1st mixture. Slowly add sherry and shrimp, finish adding sauce and stir till bubbly. Sprinkle bread crumbs and cheese liberally over shrimp mixture. Bake 5 to 8 minutes and serve over rice.

shrimp, onion, mushrooms, butter, flour, salt, pepper, paprika, chicken broth, egg yolks, white cooking sherry, bread crumbs, parmesan cheese, rice

Taken from www.epicurious.com/recipes/member/views/shrimp-thermador-1201701 (may not work)