Having lived next to the coast most of my life, fish and seafood have been a great love of mine. In the Caribbean and on the East Coast of the States, I have happily lived on fish everyday. This dish is one that I first came across at the Faregrounds Restaurant in Nantucket. I found the recipe in a 1970s cookbook that my mother gave me. It’s an elegant dish but relatively easy and fast to prepare.
I have previously blogged my recipe for Lobster Newburg, but wanted to share this version, as it is a little more do-able if you can’t get lobster and of course, less expensive, but still maintains the luxury of the dish. In this picture, I used light evaporated milk in place of cream, to try and lighten things up. You could also use light Half and Half of course.
WINE NOTE: Classically I have served Vintage Chablis with this, but a Chablis style wine will work also. However, a latest favourite for us has been from Italy, a beautiful Vermentino with a creamy finish.
7oz / 200g large shrimp (king prawns)
3oz unsalted butter
5 fluid oz / 1/2cup / 125ml sherry or Madeira
1 tbsp brandy
salt & pepper
3 egg yolks
1/2 pint / 1 cup/ 250ml double cream /heavy cream
Melt the butter in a heavy based skillet. Add the shrimp and heat through over a low heat about 5 minutes. pour over the sherry/ Madeira and brandy. Continue cooking over a low heat until wine is reduced by half. Meanwhile, beat the egg yolks then stir in the cream
Remove the skillet from the heat and pour over the egg and cream mixture. Shake the skillet until the cream has mixed with the wine thoroughly. Then move it gently back and forth until the sauce has the consistency of thick cream.
DO NOT STIR AS THE SAUCE MAY CURDLE
After about 3 minutes, the shrimp should be ready. Adjust seasoning and serve over the rice.Sprinkle with paprika and serve.