Shrimp Newburg on Toast Points

Shrimp Newburg on Toast Points Recipe
BECKY LUIGART-STAYNER

Recipe from

Cooking Light

Nutritional Information

Calories 345
Caloriesfromfat 30 %
Fat 11.5 g
Satfat 2.6 g
Monofat 5.1 g
Polyfat 2.1 g
Protein 35.2 g
Carbohydrate 25.5 g
Fiber 2 g
Cholesterol 307 mg
Iron 5.1 mg
Sodium 684 mg
Calcium 224 mg

Ingredients

2 teaspoons olive oil, divided
3/4 pound large shrimp, peeled and deveined
2 cups sliced mushrooms
3/4 cup 1% low-fat milk
1 tablespoon all-purpose flour
1 tablespoon dry sherry
1 large egg yolk
1/4 teaspoon salt
Dash of ground red pepper
Dash of black pepper
4 (3/4-ounce) slices whole-wheat bread, toasted
2 teaspoons chopped chives

Preparation

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until hot. Add shrimp; sauté 3 minutes. Remove shrimp from skillet; set aside, and keep warm.

Add 1 teaspoon olive oil to skillet. Add mushrooms; sauté 5 minutes. Combine milk, flour, sherry, and egg yolk, stirring with a whisk until blended, and add to mushrooms. Bring mixture to a boil; reduce heat, and simmer until thick, stirring constantly (about 3 minutes). Return shrimp to skillet, and stir in salt and peppers.

Cut each toast slice in half diagonally. Arrange 4 toast triangles on each of 2 plates; top the triangles with 1 1/4 cups shrimp mixture, and sprinkle with chives.

Note:

Kathleen Desmond Stang,

Cooking Light

November 1997
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