shrimp newburg
(1 RATING)
This comes from my 1970's version of the Better Homes & Gardens Cookbook.
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prep time
cook time
method
Stove Top
yield
4-5 serving(s)
Ingredients
- 6 tablespoons butter
- 2 tablespoons all purpose flour
- 1 1/2 cups light cream
- 3 - egg yolks, beaten
- 2 cups cleaned cooked shrimp
- 3 tablespoons dry white wine
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- - paprika to taste
- - pastry petal cups
- PASTRY PETAL CUPS
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening
- 4-5 tablespoons ice water
How To Make shrimp newburg
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Step 1Melt butter in skillet;blend in flour. Add cream all at once. Cook, stirring constantly, till sauce thickens & bubbles.
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Step 2Stir 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.
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Step 3Serve in Pastry Petal Cups (or over rice or noodles)
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Step 4Pastry 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.
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Step 5Roll 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.
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