Creamy Shrimp Newburg

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Creamy Shrimp Newburg
Looking for a dish to cook your sweetie for Valentine's Day while still observing Ash Wednesday? Look no further! Serve this great tasting shrimp Newburg over rice, puff pastry shells, or on toast points. Add a salad or steamed vegetables for a fabulous meal.
shrimp-newburg-with-mushrooms-600x405 Creamy Shrimp Newburg
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Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Servings
Ingredients
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Servings
Ingredients
shrimp-newburg-with-mushrooms-600x405 Creamy Shrimp Newburg
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Instructions
  1. In a medium saucepan over medium heat, melt the butter. If using mushrooms, saute, stirring, until golden.
  2. Blend the flour and seasonings into the butter. Cook, stirring, for about 2 minutes.
  3. Gradually add half-and-half and sherry to the roux; cook until the sauce is smooth and has thickened, stirring constantly.
  4. Beat the egg yolks in a small bowl.
  5. Whisk about one-third of the hot cream sauce mixture into the egg yolks. Add the egg yolk and sauce mixture back to the saucepan and whisk to blend.
  6. Heat to 175 F or until the cream sauce coats the back of a spoon.
  7. Add shrimp and heat through, stirring constantly. Serve the shrimp and sauce over puff pastry shells, rice, angel hair pasta, or toast points.
Recipe Notes

Tips and Variations

  • Sprinkle servings with fresh chopped parsley or chives.
  • Omit the mushrooms or replace them with steamed peas or a combination of peas and carrots.
  • Seafood Newburg: Make the dish with half shrimp and half seared scallops or a combination of shrimp with chunks of mild white fish, lobster, scallops, or crab.
  • Replace the sherry with dry white wine.
  • If you don't have half-and-half, use 1 cup of milk and 1 cup of whipping cream.
  • Spoon some of the shrimp Newburg over eggs Benedict for an elegant brunch dish.

Courtesy of The Spruce.

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Crawfish Beignets with Cajun Dipping Sauce

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Crawfish Beignets with Cajun Dipping Sauce
Get a taste of the deep South with these slightly spicy beignets. You won't be able to eat just one! You can use shrimp instead.
craw-beignets Crawfish Beignets with Cajun Dipping Sauce
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Cuisine Cajun
Prep Time 20 minutes
Cook Time 5 minutes/batch
Servings
Ingredients
Cuisine Cajun
Prep Time 20 minutes
Cook Time 5 minutes/batch
Servings
Ingredients
craw-beignets Crawfish Beignets with Cajun Dipping Sauce
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Instructions
  1. In a large bowl, combine the egg, crawfish, onions, butter, salt and cayenne. Stir in flour until blended.
  2. In an electric skillet or deep-fat fryer, heat oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels.
  3. In a small bowl, combine the mayonnaise, ketchup, horseradish if desired and pepper sauce. Serve with beignets.
Recipe Notes

Recipe courtesy of Taste of Home.

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Touchdown White Chicken Chili

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Touchdown White Chicken Chili
This white chicken chili crockpot recipe is perfect for any football party. Compliment with salsa and tortilla chips. Great southwest snack or dinner that will have everyone patting you on the back after this touchdown recipe!
image5-767x1024-600x408 Touchdown White Chicken Chili
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Rating: 5
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Course Dinner
Cuisine American
Prep Time 30 minutes
Cook Time 6-8 hours
Servings
Ingredients
Course Dinner
Cuisine American
Prep Time 30 minutes
Cook Time 6-8 hours
Servings
Ingredients
image5-767x1024-600x408 Touchdown White Chicken Chili
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Rating: 5
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Instructions
  1. Put everything together in a large crockpot except for the chicken broth and lime juice.
  2. Once everything is combined pour the chicken broth in and squeeze the lime over the top.
  3. Forget about it! Cover and let cook 6-8 hours on low. (you should be able to tell when it is fully cooked)
  4. Before removing from the crockpot, take two forks and separate the chicken stirring the ingredients thoroughly.
  5. Serve with tortilla chips, cheese, and sour cream.
Recipe Notes

If you want to substitute the sour cream with greek yogurt, and use multi-grain tortilla chips for some guilt free carbs.

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Easy Chicken-Sausage Gumbo

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Easy Chicken-Sausage Gumbo
gumbo Easy Chicken-Sausage Gumbo
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Course Dinner
Cuisine Cajun
Prep Time 15 min
Cook Time 1 hour
Passive Time 10 min
Servings
people
Ingredients
Course Dinner
Cuisine Cajun
Prep Time 15 min
Cook Time 1 hour
Passive Time 10 min
Servings
people
Ingredients
gumbo Easy Chicken-Sausage Gumbo
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Instructions
  1. In a large bowl, stir together onions, okra, bell pepper, celery, 1/4 cup parsley, garlic, bay leaves, salt, thyme, cayenne, black pepper and allspice. Set aside.
  2. In a large Dutch oven, cook chicken in batches over medium heat until browned, about 5 minutes a side; transfer to a large bowl.
  3. Cook sausage in Dutch oven over medium heat, stirring constantly until lightly browned, about 6 minutes; transfer to bowl with chicken.
  4. Pour fat from Dutch oven into a glass measure and add enough vegetable oil to equal 2/3 cup.
  5. Pour into Dutch oven and heat over medium-low heat, scraping up any browned bits.
  6. Gradually whisk in flour and cook, stirring frequently, until it is a very dark, rich brown, about 30 minutes; be careful not to burn it.
  7. Add broth all at once and scrape up any browned bits.
  8. In another bowl, blend tomato paste with 2 cups water and stir into broth with chopped tomatoes.
  9. Add reserved vegetables, chicken and sausage. Bring to a boil over high heat; reduce heat to low and simmer for 1 hour, until thickened.
  10. Stir in remaining 1/2 cup parsley, scallion greens and vinegar and cook, stirring, for 5 minutes.
  11. Remove Dutch oven from heat, cover and let stand for 10 minutes. Discard bay leaves.
  12. Serve gumbo on top of rice in bowls.
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