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!!!

Print Recipe Add to Recipe Box Go to Collections

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

Shrimp a la Newburg

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

Follow The Midnight Baker’s board The Midnight Baker on Pinterest.

The post Shrimp a la Newburg appeared first on The Midnight Baker.