Real Recipes From Real Home Cooks ®

shrimp newburg

(1 rating)
Recipe by
CATHIE ABRAMOWITZ
SCOTTSDALE, AZ

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

(1 rating)
yield 4 -5
method Stove Top

Ingredients For shrimp newburg

  • 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

How To Make shrimp newburg

  • 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.
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