Copyright Thomas Saaristo  All Rights Reserved
Shrimp Newburg
Shrimp in a sherry cream sauce, from my childhood

1/4 cup butter
2 1/2 tablespoons flour
3/4 teaspoon sea salt
1 pinch cayenne pepper, then to taste
1/8 teaspoon freshly grated nutmeg
2 cups half and half
3 tablespoons dry sherry
2 egg yolks, lightly beaten
1 1/2 to 2 pounds cooked and peeled shrimp

Melt butter in a medium sauce pan. Whisk in flour and seasonings. Cook, stirring, for
about 1 minute. Gradually add half and half and sherry; cook until thickened and smooth,
stirring constantly

Stir a third of the sauce into the egg yolks and whisk until incorporated. Pour the egg yolk
sauce mixture into the sauce in the saucepan

Add shrimp and, stirring constantly, heat until just heated through

Serve Shrimp Newburg in pastry shells or over rice or pasta