Shrimp Newburg Iii
Indulge in the luxurious flavors of Shrimp Newburg III, a timeless seafood classic that combines tender, sautéed shrimp with a velvety, sherry-infused cream sauce. This elegant dish features a rich base of butter, milk, and heavy cream, perfectly thickened with a touch of all-purpose flour and enriched with egg yolks for an irresistibly smooth texture. Enhanced with warm spices like paprika and nutmeg, and a splash of dry sherry for depth, this recipe delivers a sophisticated balance of flavors. Ready in just 35 minutes, Shrimp Newburg is ideal for an impressive dinner party centerpiece or a cozy family meal. Serve it over toast points, fluffy rice, or tender pasta, and garnish with fresh parsley for a restaurant-quality presentation. Perfectly suited for seafood lovers, this creamy shrimp dish is a must-try indulgence!
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Recipe Information
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 0.25 cup dry sherry
- 3 large egg yolks
- 0.5 teaspoon paprika
- 0.125 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Start by peeling and deveining the shrimp if not already done. Rinse the shrimp under cold water and pat dry with paper towels.
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the shrimp and cook for 2–3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the flour and whisk continuously for about 1–2 minutes to cook out the raw taste of the flour. Do not let it brown.
Gradually whisk in the milk and heavy cream, stirring continuously to create a smooth, lump-free sauce. Let the mixture simmer gently over medium-low heat, stirring constantly, until slightly thickened (about 3–4 minutes).
Reduce the heat to low. In a small bowl, whisk the egg yolks. Gradually add a ladleful of the hot cream sauce to the egg yolks while whisking constantly to temper them. Then, pour the egg mixture back into the skillet, whisking to combine.
Stir in the dry sherry, paprika, nutmeg, salt, and black pepper. Cook over low heat for 2–3 minutes, stirring frequently, until the sauce thickens further but does not boil.
Return the cooked shrimp to the skillet, gently stirring to coat them in the sauce. Cook for 1–2 minutes until the shrimp are warmed through.
Taste the sauce and adjust seasoning if necessary. Remove the skillet from the heat.
Serve Shrimp Newburg immediately over toast points, rice, or pasta. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 512 mg | 22% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 3.1 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 135 mg | 10% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 410 mg | 9% | |
*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.
