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Ingredients
- 2 tbsp. butter
- 1 1/2 lbs. shelled and deveined shrimp
- 1 tbsp. paprika
- Salt and pepper
- 1 tbsp. minced shallots
- 1/3 c. dry sherry wine
- 1 1/2 c. heavy cream
- 2 egg yolks
Directions
- Heat butter in large skillet and add in the shrimp. Cook briefly, then sprinkle with the paprika and salt and pepper to taste. Sprinkle with shallots; stir. Add in the wine; stir. When shrimp are opaque, transfer to another skillet using slotted spoon. Cover; keep hot.
- Reduce pan liquid by half and add in 1 1/4 c. cream. Cook approximately 5 min over high heat. Beat egg yolks with remaining cream and add in to sauce, stirring rapidly. Continue stirring till almost (but not) boiling. Add in the shrimp and reheat. Serve with rice and salad (sufficient for 4).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 983g | |
| Calories 1698 | |
| Calories from Fat 902 | 53% |
| Total Fat 102.31g | 128% |
| Saturated Fat 58.44g | 234% |
| Trans Fat 0.0g | |
| Cholesterol 1342mg | 447% |
| Sodium 1249mg | 52% |
| Potassium 1664mg | 48% |
| Total Carbs 27.32g | 7% |
| Dietary Fiber 2.6g | 9% |
| Sugars 7.05g | 5% |
| Protein 143.51g | 230% |
