1 carrot, sliced thin
1/2 c. shelled fresh peas or frozen peas, thawed
1 c. 1/2" cauliflower flowerets
1 sm. boiling potato, peeled, cut into 1/4 dice & reserve in a bowl of water
1/4 lb. green beans, trimmed & cut into 1/2" pieces
2 oz. fresh spinach coarse stems discarded & the leaves washed well, spun dry & chopped fine (about 1 c.)
1/2 c. half & half
1 lg. egg yolk
1/4 lb. sm. shrimp, shelled & deveined if desired
1 tsp. salt
1 tbsp. finely chopped fresh dill plus 2 dill sprigs for garnish
1 tsp. dry sherry if desired

In a large saucepan combine carrot, the peas, cauliflower, potato, drained and the green beans with 2 cups salted cold water. Boil mixture for 7 minutes or until mixture is tender. Add spinach and cook mixture, stirring for 1 minute.

In a small bowl whisk together the half & half and the yolk, stir in 1 cup of the vegetable mixture a little at a time and stir the yolk mixture gradually back into the pan. Cook the mixture, stirring for 1 minute or until thermometer registers 160 degrees (don't let it boil). Add the shrimp and simmer for 1 minute, or until shrimp are pink and firm. Add the salt, chopped dill, pepper to taste and the sherry. Makes 2 servings. Add dill sprig for garnish.