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Add a photoServings: 6
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 Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 6 servings | |
| Calories 283 | |
| Calories from Fat 150 | 53% |
| Total Fat 17.05g | 21% |
| Saturated Fat 9.74g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 224mg | 75% |
| Sodium 208mg | 9% |
| Potassium 277mg | 8% |
| Total Carbs 4.55g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.17g | 1% |
| Protein 23.92g | 38% |
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