Shrimp a la Newburg

Shrimp a la Newburg

The marriage of a la king and newburg!  Delicious with either shrimp or chicken!

What do you do when you can’t decide if you want shrimp a la king or shrimp newburg?

Easy! You combine the two elements and come up with a combo of the two.

What I have here is a basic newburg, but with elements of an a la king thrown in.  I was surprised at how great it actually tasted!

Most recipes call for small cooked shrimp–and that works fine.  In fact, it’s what I specify in the recipe. However, I tend to use what I have on hand here, and I had some raw 16/20 shrimp in my freezer. All I did was saute that in a bit of butter to cook them.  Easy peasy.

Can be made with leftover chicken too!

But you can make this with cooked chicken too, and it’s a great way to use up any leftover chicken.  If you have any shrimp leftover, it’s perfect yet again.  Wait–leftover shrimp??? I never heard of that, but I guess sometimes someone has it…. 🙂

There are a couple of steps here, but they’re easy–nothing complicated.  It’s just a little investment in time, but it’s worth it.

I served these in those puff pastry shells you get in the frozen food department–because I felt all fancy and everything–but you can serve this over rice, which you probably have on hand, unlike puff pastry shells, and it’s very very good served that way.

I also used chablis because I just couldn’t remember where I put the dry sherry or better yet, if I even had any!!!

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Shrimp a la Newburg

The marriage of a la king and newburg!  Delicious with either shrimp or chicken!

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Chicken, Seafood

Cuisine: American

Keyword: chicken, shrimp

Servings: 4

Calories: 402kcal

Author: Judith Hannemann

Ingredients

• 1/4 cup butter
• 1/4 cup finely diced red bell pepper
• 1/2 cup green peas partially cooked
• 4 oz sliced fresh mushrooms
• 2 1/2 tbsp flour
• 2 egg yolks slightly beaten
• 2 cups half-and-half or whole milk--don't use fat-free or reduced fat
• 3 tbs[ dry white wine or dry sherry
• 1 tsp salt
• 1/4-1/2 tsp cayenne pepper
• 2 cups peeled cooked small shrimp* or diced cooked chicken

Instructions

• *I used raw shrimp and sauteed it in 1/2 tbs butter until it turned pink. Removed it from the pan and set it aside.
• Place egg yolks in a small bowl and beat. Set aside.
• Heat a large skillet or saute pan over medium heat. Add 3 tbs of the butter and melt.
• Add the mushrooms, peppers and peas. NOTE: I used frozen peas and microwaved on HI for 30 seconds to partially cook. Saute over medium heat until mushrooms begin to brown. Remove from pan and set them aside.
• Add the remaining 1 tbs of butter to the pan; let it melt. Stir the flour into the butter until you get a smooth lump-free paste, and let cook for about 1 minute (this is a roux).
• Slowly add the half-and-half while stirring constantly. Cook until slightly thickened. Add the wine and stir.
• Take about 1/2 cup of the hot cream mixture and stir it into the beaten egg yolks (this is tempering). Add the egg/cream mixture back to the pan while stirring constantly. Cook for 1 minute. Add the salt and cayenne pepper.
• Add the mushrooms, peppers and peas back to pan. Add the chicken or cooked shrimp. Heat through.
• Serve in puff pastry cups or over rice.

Nutrition

Serving: 1person | Calories: 402kcal | Carbohydrates: 14g | Protein: 21g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 334mg | Sodium: 1237mg | Potassium: 372mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1395IU | Vitamin C: 23mg | Calcium: 239mg | Iron: 2mg

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Shrimp a la Newburg

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