2 tbsp. butter
1 1/2 lbs. shelled and deveined shrimp
1 tbsp. paprika
Salt and pepper
1 tbsp. chopped shallots
1/3 c. dry sherry wine
1 1/2 c. heavy cream
2 egg yolks

Melt butter in large skillet and add the shrimp. Cook briefly, then sprinkle with the paprika and salt and pepper to taste. Sprinkle with shallots; stir. Add the wine; stir. When shrimp are opaque, transfer to another skillet using slotted spoon. Cover; keep warm.

Reduce pan liquid by half and add 1 1/4 cups cream. Cook approximately 5 minutes over high heat. Beat egg yolks with remaining cream and add to sauce, stirring rapidly. Continue stirring until almost (but not) boiling. Add the shrimp and reheat. Serve with rice and salad (enough for 4).