Ingredients:
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Directions:
Preheat broiler to high or oven to 425 degrees.
Bring 3 to 4 inches of water to a boil in a large pot. Add lemon juice, bay leaves and shrimp. Reduce heat to cimmer, cover, and cook shrimp 5 minutes.
To a large skillet over medium heat and add oil, 2 tablespoons of butter and shallots. Saute shallots for 2 minutes, then add flour and cook another minute. Whisk in broth and thicken a minute. Add cream and bring to a bubble. Stir in sherry then season sauce with nutmeg, salt, and pepper. Allow sauce to reduce until thick enough to coat a spoon, about 2 to 3 minutes more. Drain shrimp and place in a shallow serving dish. Season with salt, if desired.
Melt remaining 2 tablespoons butter in microwave, 15 seconds. Grate toasted bread ends or stale baguette with a large box grater. Toss bread with melted butter, paprika, and parsley. Cheese may be added for a more deeply brown topping. Set aside.
Pout hot sherry sauce over shrimp. Add bread topping and toast under the broiler until golden, 2 minutes or bake in hot oven for 5 minutes. |
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