Description
Creamy Shrimp Newburg is a classic American seafood dish featuring succulent shrimp cooked in a rich, velvety sauce made from butter, flour, half and half, and dry sherry, delicately thickened with egg yolks and seasoned with paprika, cayenne, and fresh lemon juice. Served warm over toast points or puff pastry shells, this elegant main course combines the flavors of tender shrimp and a smooth, creamy sauce garnished with fresh parsley.
Ingredients
Scale
Shrimp and Sauce
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup half and half
- 1/4 cup dry sherry
- 2 large egg yolks
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper (optional)
- 1 teaspoon lemon juice
- 2 tablespoons chopped fresh parsley
For Serving
- Toast points or puff pastry shells
Instructions
- Cook the Shrimp: Melt the butter in a skillet over medium heat. Add the peeled and deveined shrimp and cook for 2 to 3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside to prevent overcooking.
- Make the Roux: In the same skillet with the residual butter, whisk in the all-purpose flour and cook for about 1 minute. This step forms a light roux that will thicken the sauce, so stir constantly to avoid browning.
- Add Dairy: Gradually whisk in the half and half into the roux. Continue cooking and stirring until the sauce begins to thicken and is smooth and creamy.
- Season the Sauce: Stir in the dry sherry, paprika, salt, and cayenne pepper, if using. These ingredients add depth and a mild spicy note to the sauce.
- Temper Egg Yolks: In a small bowl, beat the egg yolks. Slowly whisk a few tablespoons of the hot sauce into the yolks to gently raise their temperature and prevent curdling when added to the skillet.
- Combine Sauce and Egg Yolks: Pour the tempered egg yolk mixture back into the skillet. Cook on low heat while stirring constantly until the sauce becomes creamy and smooth. Be careful not to let the sauce boil at this stage to avoid curdling.
- Reintroduce Shrimp and Finish: Return the cooked shrimp to the skillet and gently simmer for 2 to 3 minutes until the shrimp are heated through and well coated with the sauce.
- Add Final Touches: Stir in the lemon juice to brighten the flavors and sprinkle with freshly chopped parsley for a fresh, herbaceous finish.
- Serve: Serve the creamy shrimp mixture warm over toast points or in puff pastry shells for an elegant presentation.
Notes
- Do not allow the sauce to boil after adding the egg yolks to prevent curdling and ensure a smooth texture.
- Lobster or crab meat can be substituted for shrimp to create a delicious variation of this dish.
- Use dry sherry for the best authentic flavor; avoid sweet cooking sherries.
- Toast points should be lightly buttered and toasted for an ideal crisp base.
