Shrimp Newburg

Serves 4

4 tablespoons butter
1 pound medium shrimp (35 to 40 per pound), peeled and deveined
2 tablespoons flour
2 cups half-and-half
2 large eggs
3 tablespoons dry sherry
1/4 teaspoon grated nutmeg
1 teaspoon kosher salt
Freshly ground black pepper to taste

Melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the
shrimp and cook, stirring often, until pink and firm, about 3 minutes. Cover
the skillet to keep the shrimp warm and set aside while you prepare the sauce.
Melt 2 tablespoons butter in a large heavy saucepan over medium heat. Add the
flour and whisk until it is completely incorporated. Continue to cook and whisk
for 2 minutes, instantly lowering the heat to low if the mixture starts to
brown, or simply removing the pan from the heat. Reduce the heat to low and
slowly whisk in the half-and-half. Cook, whisking constantly, until the sauce
is thickened and smooth, about 3 minutes. Reduce the heat so that the sauce
barely bubbles. Place the egg yolks in a medium bowl and beat them lightly with
a fork or a small whisk. Slowly beat 2 tablespoons of the hot cream sauce into
the eggs. (This will raise the temperature of the egg yolks without scrambling
them.) Whisking constantly, add the warmed egg yolks back into the pan of sauce,
making sure the sauce does not come back to a boil. Quickly whisk in the sherry,
nutmeg, salt and pepper.
Add the shrimp to the sauce and heat, without boiling, until they are warmed
through. Serve immediately.

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