shrimp newburg
I found this recipe in a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961 (I like old cookbooks), and I made this for my parents and sister while stuck in the states. Everyone loved this!
prep time
30 Min
cook time
20 Min
method
Stove Top
yield
4-5 servings
Ingredients
- 1/3 cup butter
- 2 tablespoons all purpose flour
- 2 cups half and half
- 4 egg yolks, slightly beaten
- 4 cups shrimp, peeled, deveined, tails removed, cooked
- 1/2 teaspoon salt
- 1/4 cup dry white wine
- 2 teaspoons lemon juice
- toast cups or cooked egg noodles, for serving
- paprika, for garnish as desired
How To Make shrimp newburg
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Step 1For the shrimp, clean them and remove the tails, cook them your preferred way, I like to sauté them. -
Step 2Melt the butter in a large saucepan, stir in the flour until smooth. Slowly stir in the cream, stir continuously until sauce thickens.
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Step 3Lightly beat the egg yolks. Scoop out a little bit of sauce and stir into the yolks (called tempering so you do not end up with scrambled eggs in your sauce), then add the yolks to the sauce and stir until completely blended in, about 1 minute.
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Step 4Stir in the shrimp and salt, and heat through, now you are just warming the shrimp as they are already cooked. When hot, stir in the wine and lemon juice.
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Step 5Spoon into toast cups or spoon over hot buttered egg noodles. Garnish with a light sprinkle of paprika if desired. Serve and enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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