1. Pat the shrimp dry and season with salt and pepper.

2. In a large skillet, melt 1 tablespoon of butter over medium heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.

3. Add remaining butter to the skillet. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.

4. Slowly whisk in the heavy cream. Bring to a gentle simmer, stirring often, until thickened—about 3–4 minutes.

5. In a separate bowl, whisk the egg yolks. Slowly add a few spoonfuls of the hot cream sauce to the yolks while whisking to temper.

6. Pour the tempered yolks back into the pan, stirring constantly over low heat.

7. Add the sherry or brandy, paprika, and more salt and pepper to taste. Simmer gently for 2 minutes (do not boil).

8. Return the shrimp to the sauce and simmer for another 2 minutes to heat through.

9. Remove from heat, garnish with fresh parsley or chives, and serve immediately.