4 tbsp. (1/2 stick) butter
2 tbsp. all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
Tabasco sauce, to taste
cayenne pepper or paprika
2 c. light cream
4 to 5 c. cooked shrimp
2 egg yolks, beaten
1/2 c. sherry wine

Melt butter in a 3-quart heavy pot. Add flour, stir and cook for a minute or two. Add next 5 ingredients and stir constantly until sauce thickens slightly. Add shrimp and heat. Stir some of hot sauce over egg yolks and return to pan. Cook 2 minutes longer, stirring. Add wine and serve over bed of cooked rice.

Serves 4.

Submitted by: Helina Moylan