Shrimp Newburg Recipe

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Shrimp Newburg

CATHIE ABRAMOWITZ

By
@cathiea

This comes from my 1970's version of the Better Homes & Gardens Cookbook.


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Rating:

Comments:

Serves:

4-5

Method:

Stove Top

Ingredients

6 Tbsp
butter
2 Tbsp
all purpose flour
1 1/2 c
light cream
3
egg yolks, beaten
2 c
cleaned cooked shrimp
3 Tbsp
dry white wine
2 tsp
lemon juice
1/4 tsp
salt
paprika to taste
pastry petal cups

PASTRY PETAL CUPS

1 1/2 c
all purpose flour
1/2 tsp
salt
1/2 c
vegetable shortening
4-5 Tbsp
ice water

Directions Step-By-Step

1
Melt butter in skillet;blend in flour. Add cream all at once. Cook, stirring constantly, till sauce thickens & bubbles.
2
Stir small amount of hot mixture into egg yolks; return to hot mixture;cook stiring constantly, thill thickened. Add Shrimp; heat through. Add wine, lemon juice and salt. Sprinkle with paprika.
3
Serve in Pastry Petal Cups (or over rice or noodles)
4
Pastry Petal Cups - Sift flour & salt together; cut in shortening with pastry blender till pieces are the size of small peas. Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into a ball. Chill at least 30 minutes.
5
Roll 1/8 inch thick; cut in 2 1/4 inch rounds. In eash of 5 muffin cups, place one round in bottom and overlap 4 rounds on sides; press together. Prick. Bake at 450 degrees for 10 to 12 minutes. Cool.

About this Recipe

Course/Dish: Fish, Seafood
Main Ingredient: Seafood
Regional Style: American
Hashtag: #shrimp