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Seafood Newburg Sauce Recipe

by Global Cookbook

Ingredients

2 Tbsp. Butter 2 tsp Shallots -- chopped 2 Tbsp. Paprika 1/2 c. Dry sherry 2 Tbsp. Tomato paste

2 Tbsp. Brandy 2 c. Cream Sauce (see index) 1/8 tsp Dry thyme     pn Cayenne pepper

Directions

1. Heat butter in saute/fry pan. Add in the shallots and saute/fry over medium heat for 2 to 3 min, till translucent/soft. Add in the paprika and sherry, and saute/fry for 2 min. Stir in the tomato paste. Add in the brandy to the saute/fry pan, and carefully light it with a match. When the alcohol has burned off, add in the cream sauce, thyme, and cayenne. Cook for 2 min more. \ Makes 2 1/2 c..

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