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"