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Shrimp Newburg

Global.Potpourri's picture
Ingredients
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Enriched flour 2 Tablespoon
  Light cream 2 Cup (32 tbs)
  Egg yolks 4 , slightly beaten
  Cleaned cooked shrimp 2 Cup (32 tbs) (Or Canned, 1 1/2 Pounds In Shell)
  Salt 1⁄2 Teaspoon
  Cooking sherry 1⁄4 Cup (4 tbs)
  Lemon juice 2 Teaspoon
Directions

Melt butter in blazer pan of chafing dish, or in skillet; blend in flour; gradually stir in cream.
Cook slowly, stirring constantly, till sauce thickens.
Place hot water bath under blazer pan of chafing dish.
Stir small amount sauce into egg yolks; return to chafing dish and cook till blended, stirring constantly, about 1 minute.
Add shrimp and salt; heat thoroughly.
Add cooking sherry and lemon juice.
Sprinkle with paprika.
Serve over pastry or toast shells.
To round out the meal—jellied cranberry slices, buttered asparagus; a salad of orange and onion slices, curly endive and lettuce.
For dessert, lemon chiffon pie, hot tea.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Shrimp
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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