Shrimp Mariniere

Special thanks to Donna Boyd for sharing this recipe, originally published in the Friedens Church of Christ Cookbook, dated 1977. The cookbook credits Violet Janac as the contributor and we have thus far been unable to contact her. We would be very grateful should any of our readers be able to assist us in that effort. We found Violet’s recipe to be another very delicious way to enjoy shrimp and hope you will too.  -Pam Johnson  

1/2 cup butter
1 cup finely chopped shallots
3 Tbsp flour
2 cups milk
1/2 tsp salt
1/4 tsp cayenne
1/3 cup white wine
1 lb boiled shrimp, peeled and deveined
1 egg yolk, beaten

Melt butter in 9-inch non-stick frying pan and sauté shallots until tender.

Blend in flour and cook slowly 3 to 5 minutes more, stirring constantly.

Stir in milk until smooth. Add salt, pepper, and wine.

Cook about 10 minutes more. Remove from heat, add shrimp, and quickly stir in egg yolk. Return to heat and continue cooking slowly until heated through. Place in ramekins and sprinkle tops with paprika and heat under broiler until piping hot.

Yields - 4 Servings