SHRIMP NEWBURG

Shrimp Newburg image

I found this recipe in a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961 (I like old cookbooks), and I made this for my parents and sister while stuck in the states. Everyone loved this!

Provided by Lee Thayer @LeeNST

Categories Seafood

Number Of Ingredients 10

Ingredients

1/3 cup(s) butter
2 tablespoon(s) all purpose flour
2 cup(s) half and half
4 egg yolks, slightly beaten
4 cup(s) shrimp, peeled, deveined, tails removed, cooked
1/2 teaspoon(s) salt
1/4 cup(s) dry white wine
2 teaspoon(s) lemon juice
toast cups or cooked egg noodles, for serving
paprika, for garnish as desired

Steps:

For the shrimp, clean them and remove the tails, cook them your preferred way, I like to sauté them.
Melt the butter in a large saucepan, stir in the flour until smooth. Slowly stir in the cream, stir continuously until sauce thickens.
Lightly beat the egg yolks. Scoop out a little bit of sauce and stir into the yolks (called tempering so you do not end up with scrambled eggs in your sauce), then add the yolks to the sauce and stir until completely blended in, about 1 minute.
Stir in the shrimp and salt, and heat through, now you are just warming the shrimp as they are already cooked. When hot, stir in the wine and lemon juice.
Spoon into toast cups or spoon over hot buttered egg noodles. Garnish with a light sprinkle of paprika if desired. Serve and enjoy.

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