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Shrimp Newburg

Delicious, quick and easy!

  • Juice of 1 lemon
  • 2 bay leaves
  • 2 1/2 pounds medium/large shrimp, peeled and deveined
  • 1 tablespoon extra virgin olive oil
  • 4 tablespoons butter
  • 1 large shallot, finely chopped
  • 2 tablespoons flour
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 3 tablespoons dry sherry
  • 1/4 teaspoon nutmeg
  • salt & pepper
  • 1/4 cup bread crumbs
  • 1/4 cup parmesan cheese
  • 1 teaspoon paprika
  • 2 tablespoons parsley

Preheat broiler or oven to 425 degrees.

Bring 3-4 inches of water to a boil in a large pot.  Add lemon juice, bay leaves and shrimp.  Simmer, cover and cook for 5 minutes.

In a large skillet over medium heat, add olive oil, butter and shallots.  Sweat/soften for 2 minutes.  Add flour and cook another minute.  Whisk in chicken broth and thicken a minute or two.  Add cream and bring to a bubble.  Stir in sherry then season with nutmeg, salt and pepper.  Allow sauce to reduce about 2-3 minutes.  Drain shrimp and place in a shallow serving dish.  Pour sherry/cream sauce over shrimp.  Lightly cover with bread crumb/parm cheese/paprika/parsley mixture.  Broil for 2 minutes or bake for 5 minutes.

Great served over pasta!

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