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Seafood Newburg Swiss Style

In 1973 a girlfriend and I took a trip to St. Mortiz, Switzerland to ski. Typical of two single girls getting away for a winter break, we took lessons and skied during the day and then spent our nights dancing at the great

Prep
Cook
Serves 6people
Ingredients
Seafood Newburg
1
lb frozen shrimp, cooked and split (large shrimp)
1
banana chopped (make sure banana is firm, purchase when a little green)
3
tbsp sherry
1
tsp lemon juice
1/8
tsp nutmeg
1
slant teaspoon of curry
3/4
stick butter, 6 tablespoons
1/3
cup flour
2
cups half and half
1/2
tsp salt, or to taste
1/4
cup heavy cream
1
egg yolk
Directions
1.
Mix the shrimp with sherry, lemon juice, and nutmeg.
2.
Cover and refrigerate for a few hours.
3.
Melt butter in a saucepan over low heat; blend in flour then stir in the half-and-half and add curry.
4.
Add salt and continue cooking and stirring until thickened, about 15 to 20 minutes.
5.
Combine beaten egg yolk with the heavy cream.
6.
Add to the sauce, stirring constantly. Continue to cook, stirring, until well blended and add the banana.
7.
Add the shrimp with its marinade. Heat thoroughly, about 15 minutes longer.
8.
Serve over pastry shells, rice, or toast points. If too thick, thin with a little milk or more sherry.

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