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
Votes: 0
Rating: 0
You:
Rate this recipe!
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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Traditional New Orleans King Cake

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Traditional New Orleans King Cake
Get in on the fun of the King Cake. Hide a little toy baby in the cake and whoever finds it has one year of good luck!
king-cake-recipe Traditional New Orleans King Cake
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Course Desserts
Cuisine Cajun
Prep Time 40 minutes + rising
Cook Time 25 minutes + cooling
Servings
Ingredients
Cake
Glaze
Course Desserts
Cuisine Cajun
Prep Time 40 minutes + rising
Cook Time 25 minutes + cooling
Servings
Ingredients
Cake
Glaze
king-cake-recipe Traditional New Orleans King Cake
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Rating: 0
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Instructions
  1. In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon peel, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with egg.
  4. Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners' sugar, lemon juice and enough water to achieve desired consistency. Spread over cake. Sprinkle with colored sugars.
Recipe Notes

Recipe courtesy of Taste of Home.

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