|
 |
Shrimp Newburg |
|
|
|
| Ingredients: |
4 tablespoons all-purpose flour
1 tablespoon paprika
1/2 teaspoon curry powder
1/8 teaspoon ground nutmeg
Pinch cayenne
4 tablespoons unsalted butter
1 shallot, minced
|
2 cups 1/2 & 1/2
2 tablespoons tomato paste
1/2 cup dry sherry
1 t Lemon Juice
2 teaspoons kosher salt
1 pound shrimp, peeled and deveined
Fluffy Rice
|
|
| Procedures: |
|
To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside.
Melt the butter in a large saucepan over low heat.
Add the shallot and cook for 3 minutes until it begins to brown.
While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over.
Add the flour mixture to the browned shallot and stir until mixed well with the butter.
Add the sherry and whisk until smooth.
Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick.
Cut the shrimp into bite-sized pieces and add to the sauce. Simmer until done.
Serve over Fluffy Rice.
| |
| Notes: |
2022-08-22: Using 10 shrimp, served over yellow rice with a 24 Hour Salad and a Riesling.
2020-07-01: To the pound of shrimp we added 1/4 pound of jumbo lump crab that disintegrated. We served the initial offering over rice and the leftovers over couscous.
2019-05-20: Served with roasted asparagus
2015-11-02: this was too "tomatoey."
2015-10-30: Adapted from Seafood Newburg
| |
|
09/16/2022
|
|
|
