Shrimp Newburg

Shrimp Newburg


  • 2 Cups Small Shrimp
  • 2 Cups Half & Half
  • 3 Tablespoons Sherry
  • ¼ cup Butter
  • 2 Egg Yolks (Beaten)
  • Dash Nutmeg
  • Dash Cayenne Pepper
  • ½ teaspoon Salt And White Pepper
  • 3 tablespoons Grated Parmesan Cheese
  • ¼ cup Flour


In a medium sauce pan, melt ¼ butter and blend ¼ flour to make light rue. Add Nutmeg, and Cayenne Pepper. Cook stirring for 1 minute no more than two minutes.
Gradually add half & half and sherry and continuing stirring or whisking.
Take a few spoonfuls at time of the hot mixture and add to beaten eggs and stir. Do this until you have used about a third of the hot mixture. This tempers the eggs so you don’t end up with scrambled eggs or a lumpy sauce.
Add egg mixture back to the sauce pan.
Add shrimp and turn heat to low, while you cook Linguine noodles and serve Newburg over noodles. Sprinkle Parmesan cheese over Newburg and serve.

January 20th, 2012 Posted by | Main Dishes, Recipes, Seafood | no comments

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