The Eatery's Locally Famous Shrimp Newburg

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#95173

serves/makes:

ready in:
under 30 minutes

2 reviews

ingredients

2 pounds large cooked shrimp
1/4 pound cooked shrimp, chopped finely
1/4 cup sweet cream butter
2 tablespoons flour
3/4 teaspoon sea salt
1/2 teaspoon cayenne pepper
1/8 teaspoon fresh ground nutmeg
1 1/2 cup light cream
2 egg yolks, beaten
4 tablespoons sherry
freshly grounded white pepper to taste
toast points

directions

Cut large shrimp in half.

Melt butter; blend in flour and seasonings. Add cream gradually and cook until thick and smooth, stirring constantly.

Stir a little of the hot sauce into egg yolks; add to sauce, stirring constantly. Add shrimp; heat. Remove from heat and slowly stir in sherry. Serve immediately on toast points.

added by

sandralynn

recipe tips

Be careful not to overheat the shrimp in the sauce to avoid them becoming rubbery.

Gradually add the cream to the flour mixture to prevent lumps from forming.

Stir the sauce continuously while cooking so it stays smooth.

Adjust the seasoning with cayenne pepper and white pepper according to your taste preference.

The addition of sherry should be done off the heat to preserve its flavor.

If you want to use raw shrimp, add it to the cream mixture so it has time to cook.

common recipe questions

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure they're thawed properly and drained well before cooking.

What can I substitute for light cream?

You can use half-and-half as a substitute for light cream.

Is it possible to prepare this dish ahead of time?

It's best served fresh, but you can prepare the sauce in advance and add the shrimp when you're ready to serve.

Can I use a different type of alcohol instead of sherry?

Yes, you can use white wine or brandy as a substitute for sherry.

How do I prevent the egg yolks from curdling?

Add the hot sauce to the egg yolks gradually and keep stirring to temper the yolks, then add them back to the sauce on low heat.

What are toast points?

Toast points are slices of bread toasted and cut into triangular or small pieces, often used as a base for appetizers.

nutrition data

397 calories, 23 grams fat, 5 grams carbohydrates, 38 grams protein per serving. This recipe is low in carbs.

reviews & comments

blackmagic REVIEW:
December 13, 2013

Served it on polenta instead of toast points. The sauce is so rich and yummy. I used raw shrimp that I steamed as I don't like buying precooked shrimp.
Guest Foodie REVIEW:
April 5, 2011

I just finished making this. The total cost was about $15.00 and it compares to the best restaurant version, if not better, and the final product is $2.50/serving. You would expect to pay $20 or $30 in a good restaurant for this. Its fairly easy but the sauce has to be babied. I used whipping cream, 2 full cups because that's all Wally World had in stock. My eggs were from my chickens and are extra, extra large. When I added the yolks the gravy started to separate into butter and custard so I immediately added skim milk bit by bit and that solved the problem. Probably a half cup total. I added the shrimp and tried to bring it up to a simmer and it began separating again. I turned off the heat and added the sherry and that fixed it. It turned out utterly perfect! You don't want to bring this up beyond a simmer and be prepared to really stay on top of this adding liquid as necessary to prevent separation. I could open a restaurant with this recipe! Dan, chief cook and bottle washer on a small farm in Nebraska.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.