Scale

1 lb large shrimp, peeled and deveined

3 tbsp unsalted butter

2 tbsp all-purpose flour

1 cup heavy cream

2 egg yolks

2 tbsp dry sherry or brandy

1/4 tsp paprika

Salt and white pepper to taste

Chopped parsley (for garnish)

Puff pastry shells, toast points, or rice (for serving)

1. In a skillet over medium heat, melt 1 tbsp of butter and sauté shrimp for 2–3 minutes until just pink. Remove and set aside.

2. In the same pan, melt remaining butter. Add flour and whisk for 1 minute to make a roux.

3. Slowly whisk in the heavy cream until smooth and thickened, about 2–3 minutes.

4. In a small bowl, beat egg yolks and mix in a few tablespoons of the hot cream to temper.

5. Slowly whisk tempered yolks into the pan.

6. Add sherry, paprika, salt, and white pepper. Stir until sauce is creamy and coats the back of a spoon.

7. Return shrimp to the sauce and simmer 1–2 minutes more.

8. Serve hot over puff pastry shells, toast, or rice. Garnish with parsley.

Do not overcook shrimp—add them back at the end for best texture.

Use lobster or crab meat for a variation.

Skip the alcohol if needed—add a splash of lemon juice for brightness.

Keywords: shrimp newburg recipe, creamy seafood dish, easy shrimp dinner, elegant shrimp sauce