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

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

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.

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Shrimp Rabbit

Ingredients

Method

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