A rich and creamy seafood dish perfect for special occasions or a luxurious dinner.
Cook the seafood in a saucepan with a little water until just opaque. Remove and set aside.
Avoid overcooking the seafood to keep it tender.
Melt the butter in a saucepan over medium heat. Stir in the flour to create a roux.
Stir constantly to prevent the roux from burning.
Gradually add the cream to the roux, stirring continuously until smooth and thickened.
Adding the cream slowly helps avoid lumps.
Stir in the Worcestershire sauce, sherry, lemon juice, salt, white pepper, nutmeg, and paprika.
Taste the sauce and adjust seasoning as needed.
Gently fold the cooked seafood into the sauce and heat through.
Be gentle to avoid breaking the seafood pieces.
Serve the seafood in sauce over rice, noodles, or puff pastry shells. Garnish with parsley.
For an elegant presentation, use puff pastry shells.
