Serve this great tasting shrimp Newburg over rice, puff pastry shells, or on toast points. Add a salad or steamed vegetables for a fabulous meal.
The classic dish Lobster Newburg (or lobster a la Newburg) was made famous in 1876 by Delmonico's New York City restaurant. Chef Charles Ranhofer got the recipe from Ben Wenberg, a West Indies sea captain, so it was first named lobster a la Wenberg. Because of a falling-out between the restaurant and Wenberg, the dish was taken off the menu. Because of its popularity, it was brought back with a new name, lobster a la Newberg (a play on the name "Wenberg"). Chef Ranhofer also called it "lobster a la Delmonico," but the name "Newberg" stuck. The spelling, however, had changed to "Newburg" by the late 1800s.
The sauce is a rich cream and egg yolk sauce flavored with sherry and cayenne pepper. This version of the famous recipe is made with shrimp and optional mushrooms instead of lobster, and I add a dash of nutmeg to the sauce.
- 1/4 cup butter
- 8 ounces sliced mushrooms, optional
- 2 1/2 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1 pinch cayenne pepper
- 1 dash nutmeg
- 2 cups half-and-half
- 3 tablespoons dry sherry
- 2 egg yolks, lightly beaten
- 2 cups peeled and cooked large shrimp (about 1 1/2 to 2 pounds in shell)
- In a medium saucepan over medium heat, melt the butter. If using mushrooms, saute, stirring, until golden.
- Blend the flour and seasonings into the butter. Cook, stirring, for about 2 minutes.
- Gradually add half-and-half and sherry to the roux; cook until the sauce is smooth and has thickened, stirring constantly.
- Beat the egg yolks in a small bowl.
- Whisk about one-third of the hot cream sauce mixture into the egg yolks. Add the egg yolk and sauce mixture back to the saucepan and whisk to blend.
- Heat to 175 F or until the cream sauce coats the back of a spoon.
- Add shrimp and heat through, stirring constantly. Serve in pastry shells or over rice.
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