Seafood Newburg Sauce

Ready in 1 hour

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

Original recipe makes 1



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

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