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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover the shrimp or lobster tails with the champagne or wine. Add salt and cayenne. Poach gently just until shrimp are pink. Let cool in wine. Remove from wine, saving the stock. | 2. Discard shells of shrimp or lobster. Meantime, boil wine stock to reduce to 1 cup. Beat egg yolks until thick, blend in conrstarch, add a little of the hot stock, then combine yolks with remaining stock, butter, cream, and paprika. Cook slowly, stirring with a whisk, until sauce is slightly thickened and smooth. Taste to see if additional salt is needed. | 3. Arrange the shrimp or sliced lobster in a large shallow casserole or 4 individual ramekins, cover with the sauce, place under broiler 6 inches from heat, until top is glazed and golden. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	20		raw	99.4	1.274	19.054000000000002	1.4140000000000001
white wine	375			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
egg yolk	4			218.96	2.4412	10.7848	18.0472
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
butter	4	tablespoons		342.0	15.714	10.686	28.8
cream	1	cup		792.0	15.96	8.712	83.23200000000001
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.