Recipe: Shrimps Newburg

Shrimps Newburg
From Women's Day Encyclopedia of Cookery

2 pounds raw shrimps
1/2 cup butter
1/4 cup brandy
2 cups heavy cream
6 egg yolks, well beaten
Salt and Pepper

Shell and devein shrimps. Wash and drain thoroughly.

Melt butter in a chafing dish and saute shrimps until flesh becomes opaque and shrimps are pink, about ten minutes.

Pour brandy over shrimps and carefully ignite (have a pan lid ready in case you need to extinguish the flame).

In another saucepan heat heavy cream just to boiling point.

Beat some cream into egg yoks. Add egg mixture to remaining cream and cook over low heat, stirring constantly until sauce thickens. Add salt and paprika to taste.

Pour sauce over shrimps. Serve immediately.

Makes 6 servings.