Method of Preparation

Cut shrimp in half lengthways—warm the sherry—mix cream and yolks—cut lemon into wedges—finely chop parsley.

Method of Cookery

1. Season shrimp well with ground peppercorns and salt.
2. Toss in butter in frying pan until well coated.
3. Add sherry. Boil rapidly to reduce.
4. When almost boiled away, add yolks and cream, stirring all the time off the heat. When all is added, return to a gentle heat. Do NOT boil.
5. When thickened, spoon shrimp and sauce into a rice nest. Dust with cayenne and parsley.
6. Serve with lemon wedges.