Ingredients

1 lb rock shrimp
1/2 stick (1/4 cup) unsalted
   butter
2 T plus 1 t medium-dry Sherry
3 T plus 1 t Knapp Brandy
1 1/2 c heavy cream
1/4 t freshly grated nutmeg
Cayenne to taste
4 large egg yolks, beaten well
Puff pastry points as an
   accompaniment

Directions

1.In a heavy saucepan cook the shrimp
   in the butter over moderate heat,
   stirring occasionally, for 2 minutes
2. Add 2 T of Sherry and 3 T of Knapp
   Brandy, and cook the mixture, stirring,
   for 2 minutes.
3. Transfer the shrimp with a slotted
   spoon to a bowl.
4. Add the cream to the Sherry mixture
   and boil the mixture until it is reduced
   to about 1 cup.
5. Reduce the heat to low and stir in the
   remaining 1 t Sherry, the remaining 1 t
   Knapp Brandy, the nutmeg, the
   cayenne, and salt to taste.
6. Whisk in the yolks, cook the mixture,
   whisking constantly, until it registers
   140°F on a deep-fat thermometer, and
   cook it, whisking, for 3 minutes more.
7. Stir in the shrimp and serve the
   Shrimp Newburg over the puff pastry.

Serves 6