Follow these steps for perfect results
butter
melted
flour
light cream
egg yolks
beaten
shrimp or lobster or crabmeat
cooked, diced
sherry wine
lemon juice
salt
Melt butter in a skillet over medium-low heat.
Blend in flour until smooth.
Cook for 2-3 minutes, stirring constantly.
Gradually add cream, stirring constantly, until the mixture thickens.
Stir a small amount of the sauce into the beaten egg yolks.
Return the egg yolk mixture to the hot sauce.
Cook until blended, stirring constantly, about 1 minute.
Do not overcook.
Add seafood, sherry, lemon juice, and salt.
Heat through.
Serve over rice, noodles, or toast points.
Dust lightly with paprika and garnish with lemon wedges and sprigs of parsley, if desired.
Expert advice for the best results
Do not boil the sauce after adding the egg yolks to prevent curdling.
Use fresh, high-quality seafood for the best flavor.
Adjust the amount of sherry wine to your taste.
Everything you need to know before you start
10 minutes
The sauce can be made ahead of time and reheated before adding the seafood.
Serve hot in shallow bowls or over toast points, garnished with paprika, lemon wedges, and parsley.
Serve over rice
Serve over noodles
Serve over toast points
Complements the sherry in the sauce.
A buttery Chardonnay pairs well with the creamy sauce.
Discover the story behind this recipe
Classic American seafood dish often served at special occasions.
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