Shrimp Newburg
Indulge in the velvety richness of Shrimp Newburg, a classic seafood dish that exudes elegance and flavor. Succulent shrimp are gently sautéed and enveloped in a luxurious sherry-cream sauce, thickened with a delicate blend of egg yolks, paprika, and a hint of cayenne for subtle heat. The aromatic base of buttery shallots and a silky roux elevates this dish, while a touch of fresh lemon juice adds brightness. Perfectly paired with toasted bread or fluffy rice, this timeless recipe makes for an impressive dinner or special occasion meal. Garnish with fresh parsley for an extra touch of sophistication, and savor the indulgence of restaurant-quality dining at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 2 tablespoons shallots, finely chopped
- 2 tablespoons all-purpose flour
- 0.33 cup dry sherry
- 0.75 cup heavy cream
- 2 large egg yolks
- 1 teaspoon paprika
- 1 teaspoon lemon juice
- 0.125 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- 4 servings toasted bread or cooked rice (for serving)
Instructions
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the chopped shallots and cook for 1-2 minutes, or until softened.
Sprinkle the flour over the shallots and cook, stirring constantly, for 1 minute to create a roux.
Gradually whisk in the sherry and heavy cream, ensuring there are no lumps. Cook the mixture until it thickens slightly, about 3-4 minutes.
In a small bowl, whisk the egg yolks. Slowly whisk in about 2 tablespoons of the hot cream mixture to temper the yolks, then stir the yolk mixture back into the skillet.
Reduce the heat to low and stir in the paprika, lemon juice, cayenne pepper, salt, and black pepper. Be careful to not let the sauce boil after adding the yolks.
Return the cooked shrimp to the skillet and gently stir to coat them in the sauce. Cook for an additional 2-3 minutes until the shrimp are heated through.
Serve the Shrimp Newburg over toasted bread or cooked rice. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
2054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1530 mg | 510% | |
| Sodium | 2377 mg | 103% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 5.8 g | ||
| Protein | 129.1 g | 258% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 486 mg | 37% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1565 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.
