Shrimp and Shallot Newburg

Ingredients

• 4 slices firm-textured bread white ( 4 oz. total; see notes)
• 2 tablespoons butter 
• 0.3 cup cooking sherry dry
• 0.3 cup flour all-purpose
• 2.5 cups milk 2% low-fat ()
• 5 servings salt white black
• 8 ounces shallots peeled
• 1 pound tiny shrimp frozen shelled thawed cooked

Equipment

• frying pan
• whisk

Directions

1. Melt butter in a 4- to 5-quart pan over medium-high heat; add shallots and stir often until limp, about 3 minutes.
2. Sprinkle flour over shallots and stir until well mixed, about 1 minute.
3. Whisk in milk and stir until mixture boils and thickens, about 5 minutes.
4. Add sherry and salt and pepper to taste; reduce heat and simmer, stirring occasionally, to blend flavors, about 5 minutes.
5. Meanwhile, toast bread; trim off and discard crusts if desired. Rinse and drain shrimp.
6. Add shrimp to sauce and stir often just until simmering again, about 2 minutes.
7. Set a slice of toast on each plate. Spoon hot shrimp Newburg equally over toast.