Shrimp Newburg

Delicious, quick and easy!

• Juice of 1 lemon
• 2 bay leaves
• 2 1/2 pounds medium/large shrimp, peeled and deveined
• 1 tablespoon extra virgin olive oil
• 4 tablespoons butter
• 1 large shallot, finely chopped
• 2 tablespoons flour
• 1/2 cup chicken broth
• 1 cup heavy cream
• 3 tablespoons dry sherry
• 1/4 teaspoon nutmeg
• salt & pepper
• 1/4 cup bread crumbs
• 1/4 cup parmesan cheese
• 1 teaspoon paprika
• 2 tablespoons parsley

Preheat broiler or oven to 425 degrees.

Bring 3-4 inches of water to a boil in a large pot.  Add lemon juice, bay leaves and shrimp.  Simmer, cover and cook for 5 minutes.

In a large skillet over medium heat, add olive oil, butter and shallots.  Sweat/soften for 2 minutes.  Add flour and cook another minute.  Whisk in chicken broth and thicken a minute or two.  Add cream and bring to a bubble.  Stir in sherry then season with nutmeg, salt and pepper.  Allow sauce to reduce about 2-3 minutes.  Drain shrimp and place in a shallow serving dish.  Pour sherry/cream sauce over shrimp.  Lightly cover with bread crumb/parm cheese/paprika/parsley mixture.  Broil for 2 minutes or bake for 5 minutes.

Great served over pasta!