Shrimp Newburg on Toast Points

BECKY LUIGART-STAYNER

Yield: 2 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 345
  • Calories from fat: 30%
  • Fat: 11.5g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 2.1g
  • Protein: 35.2g
  • Carbohydrate: 25.5g
  • Fiber: 2g
  • Cholesterol: 307mg
  • Iron: 5.1mg
  • Sodium: 684mg
  • Calcium: 224mg

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

  1. 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.
  2. 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.
  3. 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.
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