cups peeled cooked shrimp (about 2 pounds in shell)
Serving Size: 1 (119) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 597 g89 %
Total Fat 66.4 g102 %
Saturated Fat 40.6 g202 %
Cholesterol 317.6 mg
Sodium 657.6 mg
Dietary Fiber 0.3 g1 %
Sugars 0.4 g1 %
Protein 12.5 g
In a medium saucepan, over medium heat, melt butter.
In a separate saucepan, heat cream until hot, being careful not to boil.
Stir flour into butter, a little at a time, until well combined.
Add salt, cayenne, white pepper and nutmeg. Cook, stirring constantly for about 1 minute.
Add heated cream, whisking to incorporate flour mixture.
Stir in lemon juice and continue to cook until smooth.
Slowly add grated Gruyere and stir until cheese is melted and mixture is thickened. Whisk 1/3 of the hot cheese sauce into the 2 egg yolks, working quickly to incorporate. Add egg misture into the remaining sauce mixture in the saucepan and cook for 1 minute.
Stir in shrimp.
Serve over pasta as an entree, or with toasted bread points for an appetizer.