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1. Shell the shrimp. Devein them by making a shallow incision down their backs with a small, sharp knife and lifting out the black or white intestinal vein with the point of the knife.
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2. Wash the shrimp under cold running water, pat them dry with paper towels, and slice them thin crosswise.
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3. Melt 1 tablespoon of the butter in a small skillet and, when the foam subsides, add the shrimp. Stirring constantly, cook over moderate heat for 2 to 3 minutes, or until the shrimp are firm and pink.
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4. With a slot-ted spoon, transfer the shrimp to a plate. Boil the liquid remaining in theuncovered skillet over high heat for a minute or two until it is reduced toa thick, syrupy glaze. Set it aside off the heat.
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5. In a heavy 2- to 3-quart saucepan, melt the remaining 4 tablespoons ofbutter over moderate heat. When the foam begins to subside, stir in theflour and mix together thoroughly.
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6. Pour in the milk and, stirring constantly with a whisk, cook over high heatuntil the sauce comes to a boiland thickens heavily. Reduce the heat tolow and simmer for 10 minutes,whisking frequently.
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7. Remove the pan from the heat and, with a wooden spoon, vigorouslyin the egg yolks, one at a time. Add the salt and pepper, and stir inshrimp, the shrimp glaze and the cheese.
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8. When the ingredients are thoroughly combined, pour the mixture into alightly buttered 8-inch-squarebaking dish, spreading it out to allsides of the dish and smoothingthe top with a spatula.
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9. Cool to room temperature, cover with plastic wrap and refrigerate for at least 6 hours, or until firm.
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10. With a pastry wheel or sharp knife, cut the chilled shrimp mixture32 one-by-two-inch rectangles. Beat the eggs lightly with the oiland, one at a time, immerse the rectangles in the egg-and-oil mixture.
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11. Then dip both sides in the crumbs, patting them gently all over with thespatula to make the crumbs adhere. Arrange the rectangles on a large bakingsheet and refrigerate for at least 1 hour, or until the coating is firm.
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12. Pour oil into a deep fryer or large heavy saucepan to a depth of 2 to 3 inches and heat the oil until it reaches a temperature of 375 on a deepfryingthermometer.
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13. Preheat the oven to its lowest setting. Line a large dish with a double thickness of paper towels and place it on the miidle shelf of the oven.
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14. Deep-fry the delicieuses in the hot oil, 6 at a time, turning them occasionally with a slotted spoon, for 2 or 3 minutes, or until they are golden brown on all sides.
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15. As they brown, transfer them to the lined dish and keep them warm in the oven while you deep-fry the rest.
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16. Arrange the delicieuses ostendaisesattractively on a heated platter and serve them hot as a first course or as an accompaniment to drinks.
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