Friday, February 15, 2008

Crevettes Newburg

This is, of course, the French title for Shrimp Newburg. Pierre Franey provided a perfect Valentine's Day dinner; since I only had a bit over a pound of shrimp, I also broiled a steak (preferred by the kids anyway). With a side of rice and salad, this was great stuff!


2 tbsp. butter
1-1/2 lbs. shrimp
salt & pepper to taste

1 tsp paprika
1/4 cup chopped shallots
1 cup heavy cream
1/2 cup sherry
2 egg yolks

Melt the butter in a skillet, and add the shrimp. Add spices and shallots (I only had chives, so I used them). Cook for about 2 to 3 minutes, then remove to a serving dish. Boil off half the pan juices, and add the cream. Heat through, then add sherry and bring almost to a boil. Whisk the egg yolks with another 1/4 cup cream, then whisk into the sauce. Stir until it thickens. Return the shrimp to the pan to warm them, and serve over a bed of rice.

My poor, long suffering husband loves shellfish. A few years back, he began having allergic reactions to garlic. So I stopped making Shrimp Scampi, and found other ways to prepare shrimp. Well, guess what happened to the poor dear? Yes, I must have added too many chives, because he broke out in hives. Our daughter saw him beginning to itch, and smacked her Daddy's hands to the table, while I raced off for antihistimines and witch hazel (a fabulous topical anti-itch remedy). Since we often eat scallops, and occasionally shrimp, cooked with neither garlic nor chives, I have to conclude that it's a sensitivity to things in the onion family. (sigh) And I did so want him to have a great dinner. He kept eating cheerfully, itching notwithsta
nding, saying that great food like this could not be let go to waste.

Of course, he got his reward an hour or so later with this pretty heart shaped cake. Because there are often so many of us, I always have 5 pound boxes of General Mills yellow cake mix on hand to whip up a cake, cupcakes or whatever is needed. Anyway, last night I decided to use my springform pan to make a heart shaped yellow cake. Being out of oil, I used 1-1/2 cups of cake mix with 1/2 cup sour cream, 1 egg and 1/2 cup water. It took a good 40 minutes to bake, but it was really rich. I topped it with freshly sliced strawberries, a liberal helping of whipped cream and more sliced strawberries. Everyone loved it, and my dearly beloved "helped me out" this morning by finishing the cake between breakfast and lunch.

Tomorrow, perhaps a picture of my new valentine's day dress, and an example of why it matters not at all that I'm the only person in this house to put forth effort for Valentine's Day (which my father-in-law called a "Hallmark Holiday", most appropriately!).


Paula said...

What rotten luck that your guy has that type of allergy. It's more common than people realize. Do you know if it extends to powdered product as well? I hope not.

On a brighter note (literally), where did you find such GORGEOUS strawberries in the winter? Like all your desserts, this looks lovely. It makes such a pretty presentation.

Have a great weekend! Paula

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