20 (under 15) Mexican white shrimp, peeled, deveined and split lengthwise
1/2 c. butter (8 tbsp.)
2 tbsp. onion, minced
1/2 lb. fresh mushrooms, sliced
1/2 bottle (10th) champagne
1 1/2 c. heavy cream
3 egg yolks
Salt and white pepper

In large saucepan, saute onion in 4 tablespoons butter until golden. Add shrimp, season lightly with pepper. Stir in mushrooms and cook about a minute; pour in champagne. Bring to a boil. Reduce heat immediately; simmer on low 4-6 minutes.

Spoon shrimp and mushrooms into a baking dish, leaving juice in pan. Reduce liquid over high heat to about 1/5 its quantity. Add 1 1/4 cups cream; bring just to a boil. Remove from heat; continue cooking until slightly thickened, stirring constantly. Do not boil.

Check seasoning for salt and pepper. Stir in remaining butter; pour sauce over shrimp. Place dish under broiler just until top is glazed. Serve with toast points or parsley rice, and glasses of champagne.

Makes 4 dinner servings or 8 buffet servings.