Ingredients:

  • 1 lb Large or Jumbo Shrimp (450 g), peeled, deveined, tails removed
  • 3 Tbsp Unsalted Butter, divided
  • 1/4 tsp Kosher Salt
  • 1/8 tsp Freshly Ground Black Pepper
  • 1/4 cup Dry Sherry or Brandy (Cognac works brilliantly)
  • 2 Tbsp All-Purpose Flour
  • 1 cup Whole Milk
  • 1 cup Heavy Cream (Double Cream)
  • 1/2 tsp Sweet Hungarian Paprika
  • Pinch of Nutmeg
  • Pinch of Cayenne Pepper (optional)
  • 2 large Egg Yolks, beaten lightly
  • 1 tsp Fresh Lemon Juice
  • 1/4 cup Fresh Parsley, chopped (for garnish)

Instructions:

  1. Sauté the Shrimp: Heat 1 tablespoon of butter in the saucepan over medium-high heat. Add the shrimp, season with salt and pepper, and sauté quickly for 1–2 minutes per side until just pink but not fully cooked.
  2. Remove: Immediately remove the shrimp and set aside. Deglaze the pan by adding the sherry/brandy, scraping up any browned bits (the fond). Bring to a simmer and reduce the liquid by half (about 2 minutes). Remove from heat and set aside.
  3. Start the Roux: Return the pan to medium heat and melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly, creating a pale roux.
  4. Add Liquids: Slowly whisk in the milk until smooth. Stir in the heavy cream, paprika, nutmeg, and cayenne. Bring the mixture to a gentle simmer, stirring frequently, and cook until the sauce lightly coats the back of a spoon (about 5-7 minutes).
  5. Season and Rest: Season the cream mixture lightly with salt and pepper. Remove the saucepan from the heat entirely to cool slightly before tempering.
  6. Prepare the Liaison: Whisk the two egg yolks lightly in a small bowl. Take approximately 1/2 cup (120 mL) of the warm cream sauce and slowly drizzle it into the beaten egg yolks while continuously whisking (the tempering process).
  7. Combine: Slowly pour the tempered yolk mixture back into the saucepan with the remaining cream sauce, whisking vigorously to ensure it integrates smoothly.
  8. Cook Gently: Return the saucepan to very low heat. Cook for 2–3 minutes, stirring constantly. Do not allow the sauce to boil once the egg yolks have been added, or they will curdle. The sauce will thicken further.
  9. Final Flavour: Stir in the reduced sherry/brandy mixture from Step 2 and the fresh lemon juice. Taste and adjust seasoning (salt and pepper).
  10. Add Shrimp: Gently fold the reserved, partially cooked shrimp into the sauce. Cook for 1–2 minutes, just until the shrimp is heated through and opaque. Garnish generously with fresh parsley and serve immediately over your chosen accompaniment.