Recipe: Baked Potatoes with Shrimp Sauce (using canned tiny shrimp)

BAKED POTATOES WITH SHRIMP SAUCE

2 cans (4 1/2 oz each tiny shrimp
2 tbsp butter or margarine
2 egg yolks, beaten
1/2 cup heavy (whipping) cream
1/2 tsp salt
1/2 cup sour cream
1/8 tsp ground ginger
1 tbsp chili sauce
2 tsp parsley flakes
4 hot baked potatoes

Drain shrimp, reserving liquid; set shrimp aside.

Combine 1/4 cup reserved shrimp liquid and butter in a small saucepan; heat. Stir in egg yolks and cream; cook slowly, stirring constantly, until slightly thickened.

Remove from heat, and stir in salt, sour cream, ginger, chili sauce, and parsley. Cook over low heat 5 minutes; stir in shrimp.

Split potatoes lengthwise, forcing open. Spoon sauce over each potato.

Servings: 4
Source: magazine clipping