Shrimp Newburg on Toast Points
Elevate your next meal with the luxurious flavors of Shrimp Newburg on Toast Points, a classic recipe that exudes elegance and comfort. Juicy, tender shrimp are sautéed to perfection before being enveloped in a velvety, sherry-infused cream sauce enriched with egg yolks, shallots, and a touch of Worcestershire for a savory depth. Served atop golden, buttery toast points, this dish is perfect for entertaining or a romantic dinner at home. With just 15 minutes of prep time and approachable techniques, Shrimp Newburg is a sophisticated delight that's surprisingly easy to make. Garnished with fresh parsley, this crowd-pleaser is as visually stunning as it is delicious. Perfect for keywords like "shrimp recipes," "Newburg sauce," and "elegant seafood dishes," this recipe promises to impress every time.
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Recipe Information
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 1 small shallot, finely minced
- 2 tablespoons all-purpose flour
- 1/4 cup dry sherry
- 1 cup heavy cream
- 2 large egg yolks, lightly beaten
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons fresh parsley, finely chopped
- 6 slices white bread slices, crusts removed
- 2 tablespoons butter (for toasting bread)
Instructions
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced shallot and sauté until softened and fragrant, about 2 minutes.
Sprinkle in the flour and whisk constantly for 1-2 minutes to form a roux. Gradually whisk in the sherry and heavy cream, stirring to make a smooth sauce.
In a small bowl, temper the egg yolks by whisking in a few tablespoons of the hot sauce mixture. Then, slowly stir the tempered yolks back into the skillet.
Add the Worcestershire sauce, salt, and white pepper to the sauce. Reduce the heat to low and cook for another 2-3 minutes, stirring frequently, until the sauce thickens slightly. Do not allow it to boil.
Return the cooked shrimp to the skillet and stir to coat them in the sauce. Continue to cook on low for 1-2 minutes until the shrimp are heated through. Remove from heat and stir in the chopped parsley.
To prepare the toast points, preheat a skillet or griddle over medium heat. Spread butter on both sides of the bread slices. Cook the bread until golden and crisp on both sides, about 2-3 minutes per side. Cut each slice diagonally into two triangles to create toast points.
To serve, arrange the toast points on a plate and spoon the Shrimp Newburg over the top. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.1 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 94 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 380 mg | 8% | |
*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.
