Step 1: Prepare the Shrimp

Rinse the shrimp under cold water and pat them dry with paper towels. Season lightly with salt and black pepper.

Step 2: Sauté the Shrimp

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp and cook for 2-3 minutes on each side, just until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

Step 3: Cook the Aromatics

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the shallots and garlic, and sauté for 2-3 minutes, or until fragrant and softened.

Step 4: Make the Roux

Sprinkle the flour into the skillet, stirring constantly to form a roux. Cook for 1-2 minutes, allowing the flour to lose its raw taste but without letting it brown.

Step 5: Deglaze with Sherry

Slowly pour the sherry or brandy into the skillet, stirring continuously to deglaze the pan and incorporate the roux. Let the mixture simmer for 2 minutes to reduce slightly.

Step 6: Add the Cream and Stock

Gradually stir in the heavy cream and seafood stock, whisking until smooth. Bring the mixture to a gentle simmer, allowing it to thicken.

Step 7: Flavor the Sauce

Stir in the Dijon mustard, paprika, nutmeg, and a pinch of salt and pepper. Taste and adjust the seasoning as needed.

Step 8: Temper the Egg Yolks

In a small bowl, whisk the egg yolks. Slowly add a ladleful of the hot sauce to the yolks, whisking constantly to prevent curdling. Once combined, stir the tempered yolks back into the skillet, stirring to create a silky, velvety sauce.

Step 9: Finish the Dish

Return the shrimp to the skillet, stirring to coat them in the sauce. Add the lemon juice and let everything heat through for 1-2 minutes. Be careful not to overcook the shrimp.

Step 10: Serve

Serve the Creamy Shrimp Newburg hot over your choice of toast points, rice, puff pastry, or pasta. Garnish with fresh parsley or chives for a pop of color.