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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Seafood Gumbo

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Seafood Gumbo
Gumbo is one of dishes that helped make the Creole-Cajun cuisine of Louisiana so famous. This recipe calls for seafood, but you could also use chicken, duck or sausage.
Seafood-Gumbo Seafood Gumbo
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Course Dinner
Cuisine Cajun
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Dinner
Cuisine Cajun
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Seafood-Gumbo Seafood Gumbo
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Rating: 0
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Instructions
  1. In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more, or until mixture is reddish-brown.
  2. Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes.
  3. Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning. Yield: about 6 quarts.
Recipe Notes

Recipe courtesy of Taste of Home.

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