Shrimp Rabbit

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds shrimp, cooked in the shell
  • 3 tablespoons butter
  • 2 cups grated GruyΓ¨re or Swiss cheese
  • 2 cups grated Cheddar cheese
  • Β½ cup heavy cream
  • 2 eggs, lightly beaten
  • 1 teaspoon dry mustard
  • Worcestershire sauce
  • Salt and freshly ground black pepper
  • Β½ cup dry white wine
  • Toast


  1. Peel and devein the shrimp. If small, leave whole; if large, cut into bite-size pieces.

  2. 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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