Shrimp Newburg
Shrimp Newburg
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- ⅓ cup butter
- 2 tablespoons all-purpose flour
- 2 cups half and half cream
- 4 egg yolks, slightly beaten
- 4 cups cooked shrimp, peeled, deveined, tails removed
- ½ teaspoon salt
- ¼ cup dry white wine
- 2 teaspoons lemon juice
- toast cups, or egg noodles, for serving, Link in Notes
- paprika, for garnish, as desired
Instructions
- Melt the butter in a large non stick pan, stir in the flour until smooth. Slowly stir in the cream, stir continuously until sauce thickens.
- Lightly beat the egg yolks. Scoop out a little bit of sauce and stir into the yolks, then add the yolks to the sauce and stir until completely blended in, about 1 minute.
- Add the shrimp and salt, stir to mix, heat through.
- Stir in the wine and lemon juice.
- Spoon into Toast Cups or over hot buttered egg noodles. Sprinkle lightly with paprika to garnish, serve and, enjoy.
Notes
Fair cost per serving depending on where you source the shrimp from.
Additional recipe: Toast Cups.
Updated on 5 September 2021.
Leave a Reply