Baked Potatoes Villi Shrthlp Sauce

Ingredients:

2 (4
1/2-oz.) cans tiny shrimp
2 Tbsp. butter or margarine
2 egg yolks beaten
1/2 cup whipping cream
1/2 tsp. salt
lbsp. chili sauce
tsp. parsley Rakes
4 hot baked potatoes

Instructions:

112cup commercial sour cream ‘/” tsp. ground ginger Drain shrimp, reserving liquid; set shrimp aside. Combine 1/cup reserved shrimp liquid and butter in small saucepan; heat Stir in egg yolks and cream; cook slowly, stirring constantly, until slightly thick-ened. Remove from heat, and stir in salt, sour cream, ginger, chili sauce, and parsley. Cook over low heat S minutes; stir in shrimp. Split potatoes lengthwise, forcing open. spoon sauce over each potato. Yields 4 servings.

Notes:

Servings Yield:

Yields 4 servings