1 1/2 lbs. raw shrimp
2 c. white wine
2 minced shallots
1 c. water or fish stock
2 tbsp. butter
2 tbsp. flour
3/4 c. reserved shrimp stock
Juice of 1/4 lemon
2 egg yolks
1/2 c. breakfast cream
Salt & pepper to taste

Shell and devein shrimp. Combine wine, shallots and fish stock; bring to a boil. Add shrimp and simmer 15 minutes. Melt butter and blend in flour. Add shrimp stock. Cook, stirring constantly, until mixture thickens. Add shrimp and cook 10 minutes; then add juice of lemon. Beat egg yolks, add cream, then add to shrimp mixture, stirring constantly. Serve in ramekins or on toast and garnish with parsley. Use either as first or main course. Serves 4 as a first coarse.