Description
Creamy Shrimp Newburg is a classic American seafood dish featuring tender shrimp cooked in a rich, velvety sherry cream sauce. This elegant yet simple stovetop recipe combines browned butter, a smooth roux, and a luscious blend of half-and-half, milk, and egg yolks, enhanced with warm spices and a hint of tomato paste. Perfectly served over toasted bread, puff pastry shells, or rice, this comforting entrée delivers a deliciously satisfying dinner for four.
Ingredients
Scale
Shrimp and Sauce
- 1 pound medium shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup half-and-half
- 1/2 cup whole milk
- 2 large egg yolks, lightly beaten
- 1/4 cup dry sherry
- 1/4 teaspoon paprika
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 tablespoon fresh parsley, chopped
For Serving
- 4 slices toasted bread, puff pastry shells, or cooked rice
Instructions
- Cook the shrimp: Bring a skillet to medium heat and melt the butter. Add the shrimp and cook for 2 to 3 minutes, stirring occasionally, until they turn pink and opaque. Remove the shrimp from the skillet and set aside to prevent overcooking.
- Make the roux: In the same skillet, whisk in the flour and cook for about 1 minute. This creates a smooth roux that will thicken the sauce.
- Add dairy: Gradually pour in the half-and-half and whole milk, whisking constantly to prevent lumps. Continue whisking and cooking for 3 to 4 minutes until the sauce thickens to a creamy consistency.
- Temper the egg yolks: In a small bowl, whisk the lightly beaten egg yolks with the dry sherry. Slowly add a few spoonfuls of the hot sauce into the egg mixture while whisking continuously to temper the yolks and prevent curdling.
- Combine and finish sauce: Pour the tempered egg and sherry mixture back into the skillet. Stir gently over low heat until the sauce is creamy and smooth, making sure it doesn’t boil to avoid separation.
- Season the sauce: Stir in the paprika, ground nutmeg, salt, black pepper, and tomato paste, mixing well to fully incorporate the flavors.
- Reheat shrimp and serve: Return the cooked shrimp to the sauce, heating gently for 1 to 2 minutes to warm through. Garnish with fresh chopped parsley and serve hot over toasted bread slices, puff pastry shells, or cooked rice as preferred.
Notes
- For a richer, creamier sauce, substitute heavy cream for half-and-half.
- Lobster or crab can be used instead of shrimp for variation.
- Do not allow the sauce to boil after adding the egg yolks to maintain a silky texture and avoid curdling.
