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| 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.
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| 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!!!
Shrimp a la Newburg
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
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| Shrimp a la Newburg |
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Librarian Lavender says
That looks so good, yum!
Judith Hanneman says
This was another one I didn't know if it would turn out ok–sometimes what you think it will be is not what it becomes in actuality. But these were very good. I will say next time I make this, I'm serving it over rice. Not that the pastry cups were bad–they were a bit difficult to cut!!!
Ronda Chesser Porter says
Heavenly! I love shrimp. Coming to you from The Weekend Social at Kitchen Dreaming. I pinned!
Judith Hanneman says
Thanks Ronda!
KC the Kitchen Chopper says
Judith, your combo sounds so creamy and rich. I love your presentation too. Thanks for bringing it to our #theWeekendSocial table! Pinned.