Best Shrimp Newburg Annettes Recipes

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SHRIMP NEWBURG



Shrimp Newburg image

Make and share this Shrimp Newburg recipe from Food.com.

Provided by Tonkcats

Categories     < 15 Mins

Yield 2 serving(s)

Number Of Ingredients 9

12 shrimp
2 tablespoons butter
2 tablespoons flour
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup milk
1/2 cup cream
1/4 cup sherry wine

Steps:

  • Clean shrimp.
  • Melt butter; add flour, paprika, salt and pepper, blend together.
  • Add milk and cream gradually.
  • Add sherry.
  • In a separate pan, saute shrimp in butter.
  • Add to the sauce.

Nutrition Facts : Calories 398.8, Fat 32.8, SaturatedFat 20.3, Cholesterol 150.8, Sodium 939.2, Carbohydrate 12.7, Fiber 0.8, Sugar 0.5, Protein 9.4

EASY SHRIMP NEWBURG RECIPE



EASY SHRIMP NEWBURG Recipe image

Provided by mamacasma

Number Of Ingredients 10

7-1/2 cups (12 oz.) LIGHT N FLUFFY WIDE NOODLE, uncooked
2 tablespoons butter or margarine
1/3 cup chopped onion
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 cup milk
1 pkg. (3 oz.) cream cheese, cubed and softened
2 tablespoons dry sherry (optional)
1/2 teaspoon dried thyme leaves
1 lb. fresh shrimp, peeled and deveined
1 cup frozen peas

Steps:

  • In large skillet over medium heat, melt butter; add onion. Cook 3 minutes. Add shrimp; cook until barely pink. Stir in soup, milk, cream cheese, sherry, thyme and peas; simmer until cream cheese melts, stirring frequently. Season to taste with salt and pepper. Meanwhile, cook noodles according to package directions; drain. Toss hot noodles and sauce.

EASY SHRIMP NEWBURG



Easy Shrimp Newburg image

Quick and easy recipe for shrimp, goes great over rice, noodles etc... You'll love the rich and creamy sauce!

Provided by Dawn399

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb large shrimp, peeled and deveined
cooking spray
1 teaspoon seafood seasoning (I use Old Bay)
1 (10 3/4 ounce) can condensed cream of shrimp soup
1 (3 ounce) package cream cheese
1/4 cup water
2 tablespoons dry sherry
2 cups cooked rice

Steps:

  • Spray a large sauce pan with cooking spray and heat over medium heat.
  • Place shrimp in pan and sprinkle with seasoning salt.
  • Cook for 2 minutes, while stirring. Remove shrimp from pan, set aside.
  • Add soup, sherry, and cream cheese and water and stir until smooth.
  • Simmer for 5 minutes. Add shrimp back to pan just to warm through.
  • Serve over rice.

Nutrition Facts : Calories 311.1, Fat 10.4, SaturatedFat 5.4, Cholesterol 172.2, Sodium 1002.6, Carbohydrate 31.4, Fiber 0.4, Sugar 0.7, Protein 19.9

SHRIMP NEWBURG



Shrimp Newburg image

Make and share this Shrimp Newburg recipe from Food.com.

Provided by mrose75

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

7 1/2 cups wide egg noodles, uncooked
2 tablespoons butter
1/3 cup chopped onion
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup milk
3 ounces cream cheese, softened and cubed
2 tablespoons dry sherry
1/2 teaspoon dried thyme
1 lb fresh shrimp, peeled and deveined
1 cup frozen peas
salt and pepper

Steps:

  • In large skillet over medium heat, melt butter; add onion and cook 3 minutes.
  • Add shrimp and cook until barely pink.
  • Stir in soup, milk, cream cheese, sherry, thyme and peas.
  • Simmer until cream cheese melts, stirring frequently. Season to taste with salt and pepper.
  • Meanwhile cook noodles according to package directions; drain.
  • Toss hot noodle and sauce; serve and enjoy.

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

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.

SHRIMP NEWBURG ON TOAST POINTS



Shrimp Newburg on Toast Points image

Adapted from Cooking Light with some minor changes for our taste. This can be served over rice or pasta

Provided by Nimz_

Categories     Healthy

Time 16m

Yield 2 serving(s)

Number Of Ingredients 12

3/4 lb large shrimp, peeled and deveined
2 teaspoons olive oil, divided
2 cups sliced baby portabella mushrooms
3/4 cup 1% low-fat milk
1 tablespoon all-purpose flour
2 tablespoons dry sherry
1 large egg yolk
1/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
1/8 teaspoon fresh ground black pepper
4 slices whole wheat bread, toasted
2 teaspoons chopped fresh chives

Steps:

  • Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat.
  • Add shrimp.
  • Saute 3 minutes and remove from skillet.
  • Keep warm.
  • Add 1 tsp oil to skillet.
  • Add bella mushrooms and saute 5 minutes.
  • Combine milk, flour, sherry, and egg yolk, stirring well with a whisk.
  • Add to the mushrooms.
  • Bring mixture to a boil, reduce heat and simmer until thick (about 3 minutes), stirring constantly with a whisk.
  • Return shrimp to skillet and stir in salt and peppers.
  • Cut each toast slice in half diagonally.
  • Arrange 4 toast triangles on each of 2 plates.
  • Top with 1 1/2 cups shrimp mixture, and sprinkle with chives.

Nutrition Facts : Calories 523.3, Fat 13.2, SaturatedFat 3.1, Cholesterol 368.7, Sodium 819, Carbohydrate 41.7, Fiber 5.3, Sugar 10.1, Protein 47.1

SHRIMP NEWBURG



Shrimp Newburg image

"A friend gave me the recipe for this tasty time-saving dish that takes advantage of cooked shrimp," relates Donna Souders of Hagerstown, Maryland. "It's a quick company meal when served over rice with a tossed salad and dessert."

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 can (10-3/4 ounces) condensed cream of shrimp or mushroom soup, undiluted
1/4 cup water
1 teaspoon seafood seasoning
1 package (1 pound) frozen cooked medium salad shrimp, thawed
Hot cooked rice

Steps:

  • In a saucepan, combine soup, water and seafood seasonings. Bring to boil. Reduce heat; stir in shrimp. Heat through. Serve over rice.

Nutrition Facts : Calories 167 calories, Fat 4g fat (2g saturated fat), Cholesterol 231mg cholesterol, Sodium 1013mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein.

SHRIMP NEWBURG (RACHAEL RAY)



Shrimp Newburg (Rachael Ray) image

Make and share this Shrimp Newburg (Rachael Ray) recipe from Food.com.

Provided by Lakerdog2

Categories     Healthy

Time 35m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 11

1 1/2 cups brown rice
1 tablespoon unsalted butter
1 teaspoon unsalted butter
1 1/2 lbs large shrimp, cleaned and cut into thirds, shells reserved
1 1/2 cups 2% low-fat milk
2 teaspoons cornstarch
1 onion, finely chopped
2 tablespoons flour
1/4 cup sherry wine
salt and pepper
1/2 cup finely chopped chives

Steps:

  • Cook rice as directed, cover to keep warm.
  • In a large saucepan, melt 2 tsps butter over medium heat. Add the shrimp shells and cook, stirring until crisp, about 5 minutes. In a small bowl, whisk the milk with the cornstarch, then whisk into the shrimp shells. Bring to a simmer, whisking, then cook for 1 minute. Strain the mixture into a bowl, pressing the shrimp shells to get all the liquid, discard the shells. Wash and dry the saucepan.
  • In the saucepan, melt the remaining 2 tsps butter over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the flour for 2 minutes. Slowly whisk in the milk mixture and bring to a boil. Lower the heat and simmer for 1 minute.
  • Stir in the shrimp and sherry and cook, stirring until the shrimp is firm, about 2 minutes. Season with salt and pepper, stir in chives.

Nutrition Facts : Calories 612, Fat 10.7, SaturatedFat 4.6, Cholesterol 276.7, Sodium 300.2, Carbohydrate 68.7, Fiber 3.1, Sugar 7.1, Protein 44.1

SHRIMP NEWBURG-ANNETTE'S



Shrimp Newburg-Annette's image

This recipe will be sure to impress your guests or your honey. It's classy yet real easy to make. Recipe is from our local seafood market. Photo is from Bonnie Dare.

Provided by Annette W.

Categories     Seafood

Time 40m

Number Of Ingredients 9

1 1/2 lb shrimp, peeled and deviened
1/3 c butter
1/3 c flour
1 1/2 c milk
2 Tbsp dry sherry or chicken broth (i use sherry)
4 tsp fresh lemon juice
2 slice french bread, cut into 1/2 inch cubes
1 Tbsp butter, melted
salt and pepper

Steps:

  • 1. Cook shrimp in boiling salted water 1-3 minutes or until opaque. Drain.
  • 2. Preheat oven to 350°F. In medium saucepan melt 1/3 cup butter. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Stir in shrimp, sherry and lemon juice. Season to taste with salt and pepper.
  • 3. Coat 2-quart baking dish with nonstick cooking spray. Pour shrimp mixture into dish. Bake 15 to 20 minutes or until heated through.
  • 4. Meanwhile, stir together bread cubes and 1 tablespoon melted butter. Sprinkle over shrimp mixture. Bake 3 to 5 minutes more or until topping is toasted. Enjoy!

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