2 c. shrimp, cooked
4 tbsp. butter
1/4 c. sherry wine
1/4 c. heavy cream
2 egg yolks
Pinch of cayenne salt
1/2 tsp. paprika
Pinch of nutmeg, freshly grated, (optional)

Heat shrimp and butter for 2 minutes, add sherry and cook another 1 minute. Beat egg yolks in cream and stir into shrimp mixture. Add seasonings. Stir until thick.

This recipe can be used with Lobster, Crab, Oysters or Sweet Breads. Except for Lobster, serve over Potato Puffs.