Paragon Shrimp Newburg - cooking recipe

Ingredients

1/4 cup butter
3 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
2 cups heavy cream
1 cup grated gruyere cheese
1 tablespoon fresh lemon juice
2 egg yolks, lightly beaten
2 cups peeled cooked shrimp (about 2 pounds in shell)

Preparation

In a medium saucepan, over medium heat, melt butter.
In a separate saucepan, heat cream until hot, being careful not to boil.
Stir flour into butter, a little at a time, until well combined.
Add salt, cayenne, white pepper and nutmeg. Cook, stirring constantly for about 1 minute.
Add heated cream, whisking to incorporate flour mixture.
Stir in lemon juice and continue to cook until smooth.
Slowly add grated Gruyere and stir until cheese is melted and mixture is thickened. Whisk 1/3 of the hot cheese sauce into the 2 egg yolks, working quickly to incorporate. Add egg misture into the remaining sauce mixture in the saucepan and cook for 1 minute.
Stir in shrimp.
Serve over pasta as an entree, or with toasted bread points for an appetizer.