Easy Shrimp Newburg
Indulge in a creamy and decadent seafood delight with this Easy Shrimp Newburg recipe, a quick yet elegant dish perfect for any occasion. Tender, succulent shrimp are simmered in a velvety sauce made from butter, seafood stock, heavy cream, and a touch of dry sherry or white wine, ensuring a rich and luxurious flavor profile. Seasoned with paprika and a hint of cayenne for a subtle kick, this dish strikes the perfect balance of comfort and sophistication. Ready in just 30 minutes, it's served best over fluffy rice, crisp toast, or al dente pasta, and garnished with fresh parsley for a pop of color. Ideal for dinner parties or a special weeknight meal, this classic Shrimp Newburg is sure to impress your guests and satisfy your cravings for gourmet-inspired seafood.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup seafood stock (or chicken stock)
- 1 cup heavy cream
- 2 tablespoons dry sherry or white wine
- 2 egg yolks
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
- 4 servings cooked rice, toast, or pasta (for serving)
Instructions
In a large skillet, melt 2 tablespoons of butter over medium heat.
Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
In the same skillet, add the remaining 1 tablespoon of butter and melt over medium-low heat.
Sprinkle the flour into the skillet and whisk continuously for 1-2 minutes to create a smooth roux.
Gradually add the seafood stock while whisking, ensuring there are no lumps. Simmer for 2-3 minutes until slightly thickened.
Whisk in the heavy cream and cook for another 2 minutes. Reduce the heat to low.
In a small bowl, beat the egg yolks and stir in the dry sherry or white wine to temper the eggs.
Slowly add the egg mixture to the sauce while stirring constantly to avoid curdling.
Season with paprika, salt, black pepper, and optional cayenne pepper. Stir well to combine.
Return the cooked shrimp to the skillet, stirring gently to coat with the sauce. Cook for another 2-3 minutes until the shrimp are heated through.
Serve immediately over cooked rice, toast, or pasta.
Garnish with freshly chopped parsley and enjoy!
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1564 mg | 521% | |
| Sodium | 2293 mg | 100% | |
| Total Carbohydrate | 129.7 g | 47% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.1 g | ||
| Protein | 129.4 g | 259% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 438 mg | 34% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1540 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
