Description
A classic, creamy seafood dish featuring tender shrimp simmered in a rich sherry-infused sauce. Traditionally served over puff pastry shells, rice, or toast, Shrimp Newburg is elegant yet easy to prepare—perfect for both special occasions and weeknight dinners.
Ingredients
Scale
- 1 lb medium or large shrimp, peeled & deveined
- 4 tbsp butter, divided
- 1 cup heavy cream
- 3 egg yolks
- 2 tbsp dry sherry or cognac
- 1 tsp paprika
- Pinch of nutmeg
- Salt & black pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
- Toast points, puff pastry shells, rice, or pasta (for serving)
Instructions
- Pat shrimp dry, season lightly with salt, pepper, and paprika.
- In a skillet, melt 2 tbsp butter and cook shrimp until just pink (2–3 minutes). Remove and set aside.
- In the same pan, melt remaining butter. Add paprika and nutmeg, stirring briefly.
- Stir in heavy cream and warm gently (do not boil).
- In a bowl, whisk egg yolks with a splash of warm cream. Slowly temper by adding more warm sauce, then return yolks to skillet.
- Stir continuously until sauce thickens.
- Add sherry and return shrimp to the sauce. Cook 2–3 minutes until flavors meld.
- Garnish with parsley and serve hot over your choice of base.
Notes
- Do not overcook shrimp—they should stay tender.
- Use good-quality sherry or cognac for the best flavor.
- For a lighter version, substitute half-and-half for heavy cream.
- Can be served as an appetizer or a main dish.
Nutrition
- Serving Size: 1 plate
- Calories: 420kcal
- Sugar: 2g
- Sodium: 710mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Carbohydrates: 5g
- Protein: 25g
- Cholesterol: 290mg