4 tablespoons unsalted butter, divided

1 pound medium shrimp (35 to 40 count per pound), peeled and deveined

2 tablespoons all-purpose flour

2 cups half and half

2 large egg yolks

3 tablespoons dry sherry

¼ teaspoon grated nutmeg

1 teaspoon salt

freshly ground black pepper to taste

1. Melt 2 tablespoons butter in a medium skillet over medium heat.  Add the shrimp and cook, stirring often, until pink and firm, about 3 minutes.  Cover the skillet to keep the shrimp warm and set it aside while you prepare the sauce.  
2. Melt 2 tablespoons butter in a large heavy saucepan over medium heat.  Add the flour and whisk until it is completely incorporated.  Continue to cook and whisk for 2 minutes, instantly lowering the heat to low if the mixture starts to brown, or simply removing the pan from the heat.
3. Reduce the heat to low and slowly whisk in the half and half.  Cook, whisking constantly, until the sauce is thickened and smooth, about 3 minutes.  Reduce the heat so that the sauce barely bubbles.
4. Place the egg yolks in a medium bowl and beat them lightly with a fork or a small whisk.  Slowly beat 2 tablespoons of the hot cream sauce into the eggs.  Whisking constantly, add the warmed egg yolks back into the pan of sauce, making sure the sauce does not come back to a boil.  Quickly whisk in the sherry, nutmeg, salt, and pepper.
5. Add the shrimp to the sauce and heat, without boiling, until they are warmed through.  Serve immediately over rice or wide egg noodles.

Makes 4 servings