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Serves 6
3/4 pound of cooked shrimp
1/4 cup margarine or butter
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 1/2 cups half-and-half
2 egg yokes, beaten
2 tablespoons sherry
Toast points
Cut large shrimp in half. Melt margarine; blend in flour and seasonings. Add half-and-half gradually and cook until thick and smooth, stirring constantly. Stir a little of the hot sauce into egg yolks; add to sauce, stirring constantly. Add shrimp; heat. Remove from heat and slowly stir in sherry. Serve immediately on toast points.
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