Creamy Shrimp Newburg

By CheeseDiva

Ingredients

• 1 /4 cup butter
• Optional: 8 ounces mushrooms (sliced)
• 2 1/2 tablespoons all-purpose flour
• 3 /4 teaspoon salt (or to taste)
• 1 pinch cayenne pepper
• Optional: 1 dash nutmeg
• 2 cups half-and-half
• 3 tablespoons dry sherry
• 2 egg yolks (lightly beaten)
• 2 cups (about 1 1/2 to 2 pounds in the shell) large shrimp (peeled and cooked)

Details

Adapted from thespruceeats.com

Preparation

Step 1

In a medium saucepan over medium heat, melt the butter. If using mushrooms, saute, stirring, until golden.
Blend the flour and seasonings into the butter. Cook, stirring, for about 2 minutes.
Gradually add half-and-half and sherry to the roux; cook until the sauce is smooth and has thickened, stirring constantly.
Beat the egg yolks in a small bowl.
Whisk about one-third of the hot cream sauce mixture into the egg yolks. Add the egg yolk and sauce mixture back to the saucepan and whisk to blend.
Heat to 175 F or until the cream sauce coats the back of a spoon.
Add shrimp and heat through, stirring constantly. Serve the shrimp and sauce over puff pastry shells, rice, angel hair pasta, or toast points.