This recipe was featured on "You're the Chef" episode #602.
Yield: Two portions
medium raw shrimp
fresh chopped parsley
ground white pepper
Procedure: Combine the shrimp shells and water and boil for five minutes to make a shrimp broth. Strain the shells and return the broth to the pan. Add the heavy cream and the whole shrimp and cook them in the broth for about four minutes or until they are fully cooked.
Strain and save the cream liquid and cool the shrimp. Chop four of the shrimp and add into the scrambled eggs, reserving two whole for the garnish.
Combine the butter and flour in a small pan over medium heat to make a roux. Cook for four minutes, until the roux does not smell starchy, but is not browned.
Whisk one cup of the cream mixture into the roux and simmer until it thickens into a sauce that will coat the back of a spoon.
Whisk the eggs thoroughly, adding the cream, lemon, parsley and salt and pepper.
Sauté the chopped shrimp in clarified butter. Add the egg mixture and scramble quickly to cook the eggs without browning.
Place some of the shrimp cream sauce on a serving plate, top with the scrambled shrimp eggs, top with two cooked shrimp and serve hot.