Shrimp Rabbit

Name: Shrimp Rabbit
Yield: 6 servings
Cuisine: United States
Ingredients: 2 cups grated Cheddar cheese; ½ cup heavy cream; 2 cups grated Gruyère or Swiss cheese; 2 pounds shrimp, cooked in the shell; 3 tablespoons butter; ½ cup dry white wine; 2 eggs, lightly beaten; 1 teaspoon dry mustard; Salt and freshly ground black pepper; Worcestershire sauce

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 pounds shrimp, cooked in the shell
3 tablespoons butter
2

Americas
United States
Fish course
Starter
Pescatarian
New York

Method

Peel and devein the shrimp. If small, leave whole; if large, cut into bite-size pieces.
Melt the butter in a saucepan and stir in the cheese. Stir until cheese is melted. Add the cream and eggs, then the remaining ingredients except toast. Stir until mixture is thickened slightly and smooth. Stir in the shrimp and heat thoroughly. Serve over hot toast.