Shrimp Newburg

Shrimp Newburg

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


★★★★★ 1 vote

Stove Top


  • 6 Tbsp
  • 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
  • ·
    paprika to taste
  • ·
    pastry petal cups

  • 1 1/2 c
    all purpose flour
  • 1/2 tsp
  • 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.

Printable Recipe Card

About Shrimp Newburg

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

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