| Shrimp in Sherry and Cream Sauce 1½-2 pounds shelled and deveined shrimp 1 tbsp red chile powder salt & pepper 1 tbsp shallots (or scallions with the green parts). finely chopped 1/3 cup dry sherry wine 2 tbsp butter 1½ cups heavy cream 2 egg yolks 12 corn tortillas 1. Melt 2 tablespoons of butter in a large, heavy skillet; add the shrimp. Cook briefly, then sprinkle with the chile powder and salt & pepper to taste. 2. Sprinkle with the shallot ( or green onion ) and stir. Add the wine and stir. As soon as the shrimp have turned pink, after a minute or so, transfer them to another skillet, using a slotted spoon. Cover and keep warm. 3. Reduce the pan liquid by ½ and add 1¼ cups of the cream. Cook about 5 minutes over med-high heat. 4. Beat the egg yolks with the remaining cream and add to the cream sauce, stirring rapidly. Bring almost but not quite to a boiling, stirring. Add the shrimp and reheat. 5. Dip 12 corn tortillas, one at a time, in a skillet of hot oil until soft; then dip tortilla into cream sauce. Set aside. 6. Lightly fill corn tortillas with shrimp mixture, roll and place on a serving dish. Pour remaining Cream Sauce over tortillas and serve. Makes 12 |
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