Shrimp in Cream Sauce (A La Newberg) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A quick and easy preparation for shrimp. Crab and lobster would also work well here. Delicious served over rice. Ingredients:
2 tablespoons butter |
1 1/2 lbs shrimp, shelled and deveined |
salt & freshly ground black pepper |
1 tablespoon paprika |
1 tablespoon shallot, minced |
1/3 cup dry sherry |
1 1/2 cups heavy cream |
2 egg yolks |
Directions:
1. In a large skillet, melt butter; add shrimp and season with salt, pepper and paprika. Add in shallots and stir. Add the sherry and stir. After a minute or two shrimps will lose their raw look. Remove and set aside.
2. Continue cooking the sauce until reduce by 1/2. Add 1 1/4 cup cream. Cook about 5 minutes over medium high heat.
3. Beat the remaining cream with the egg yolks. Add to sauce while stirring rapidly. Heat almost to boiling; return shrimp, heat through, and serve.
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