Title: Seafood Newburg Sauce
Categories: Sauce Seafood
Yield: 1 Servings

2	tb	Butter
2	ts	Shallots -- minced
2	tb	Paprika
1/2	c	Dry sherry
2	tb	Tomato paste
2	tb	Brandy
2	c	Cream Sauce (see index)
1/8	ts	Dried thyme
	pn	Cayenne pepper

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

Recipe By : Red Lion Inn Cookbook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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