Seafood Newburg Sauce

2 tablespoons butter

2 teaspoons shallots, minced, or finely minced onion

2 tablespoons paprika

1/2 cup dry sherry

2 tablespoons tomato paste

2 teaspoons brandy or dry sherry

2 cups cream sauce or white sauce

1/8 teaspoon dried thyme

pinch cayenne pepper

Melt butter in saute pan. Add the shallots or onion and saute over medium-low heat for 2 to 3 minutes, until translucent. Add the paprika and sherry, and saute for 2 minutes longer. Stir in the tomato paste.

Add the brandy or sherry to the saute pan and cook a few minutes longer. Add the cream sauce, thyme, and cayenne. Cook for 2 minutes more.

Makes about 2 1/2 cups.
Recipe adapted from "Red Lion Inn Cookbook"