Shrimp Newburg with Green Rice Ring
3 tablespoons butter
2 tablespoons flour
2 cups milk
1 teaspoon paprika
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Pinch of red pepper
5 tablespoons Madeira wine, divided
1 cup whipping cream
2 egg yolks, lightly beaten
2 pounds peeled, cooked shrimp
Green Rice Ring
2 cups cooked rice
2 tablespoons chopped scallion
1 cup chopped parsley
1/2 cup butter, melted
3 eggs, separated
Shrimp Newburg: Melt butter in top of double boiler. Stir in flour and cook several minutes. Gradually add milk and stir until smooth and thick.
Add seasonings and 4 tablespoons of the wine.
Beat together cream and egg yolks. Gradually add cream to wine sauce. Cook over boiling water for 15 minutes.
Add shrimp and remaining 1 tablespoon wine.
Pour Shrimp Newburg into center and around green rice ring and garnish with parsley.
Green Rice Ring: Combine rice, scallion, parsley, butter and slightly beaten egg yolks.
Fold in stiffly beaten egg whites. Pour mixture into buttered 1 1/2-quart ring mold and bake at 350 degrees F for 25 minutes.
Unmold onto a hot platter.