Shrimps à la Newburg

Ingredients

• 1 pint Shrimp, peeled and deveined (About 1 pound)
• 3 tablespoons Butter
• 0.5 teaspoon Salt
• 0.125 teaspoon Cayenne pepper (A pinch)
• 1 teaspoon Lemon juice
• 1 teaspoon All-purpose flour
• 0.5 cup Heavy cream
• 2 Egg yolks
• 2 tablespoons Sherry wine
• 0 to serve Toast or Puff Pastry Points (For serving)

Instructions

1. 1Clean the shrimp and cook for three minutes in two tablespoons of butter in a skillet over medium heat.
2. 2Add salt, cayenne pepper, and lemon juice to the shrimp and cook for one minute more.
3. 3Remove the shrimp from the skillet and set aside. Add the remaining tablespoon of butter to the skillet. Add the flour and stir until smooth. Gradually whisk in the cream and cook until the sauce has thickened.
4. 4In a small bowl, lightly beat the egg yolks. Temper the yolks by slowly whisking in a small amount of the hot cream sauce. Then, pour the tempered yolks into the skillet with the remaining sauce and stir to combine. Do not boil.
5. 5Return the shrimp to the skillet with the sauce. Add the sherry wine and stir gently to combine. Serve immediately over toast or puff pastry points.