Had a good cream reduction sauce going, down to a thin batter
consistency when I added a handful of shrimp, letting them cook while I
poached some eggs. Maybe a little longer than 5 minutes, but when the
eggs were poached and the shrimp pink, my sauce had broken up.

Added a little cream and stirred; the sauce was edible but I wouldn't
call it presentable.

What happened? The shrimp were thawed but wet. Was there residual
water? Should I have taken the sauce off the heat? Would the shrimp
have cooked off heat? I couldnt whisk the sauce with the shrimp in
there. Maybe I just looked at it wrong.