Cooking Instructions

• Bring a skillet to medium heat and melt the butter. Add the shrimp and cook for 2 to 3 minutes, stirring occasionally, until they turn pink and opaque. Remove the shrimp from the skillet and set aside to prevent overcooking.
• In the same skillet, whisk in the flour and cook for about 1 minute to create a smooth roux that will thicken the sauce.
• Gradually pour in the half-and-half and whole milk, whisking constantly to prevent lumps. Continue whisking and cooking for 3 to 4 minutes until the sauce thickens to a creamy consistency.
• In a small bowl, whisk the lightly beaten egg yolks with the dry sherry. Slowly add a few spoonfuls of the hot sauce into the egg mixture while whisking continuously to temper the yolks and prevent curdling.
• Pour the tempered egg and sherry mixture back into the skillet. Stir gently over low heat until the sauce is creamy and smooth, making sure it doesn’t boil to avoid separation.
• Stir in the paprika, ground nutmeg, salt, black pepper, and tomato paste, mixing well to fully incorporate the flavors.
• Return the cooked shrimp to the sauce, heating gently for 1 to 2 minutes to warm through. Garnish with fresh chopped parsley and serve hot over toasted bread slices, puff pastry shells, or cooked rice as preferred.