Creamy Shrimp Newburg Recipe made with butter, milk, dry sherry, ketchup, paprika, Worcestershire, and tender shrimp. Quick and delicious!
You ever get yourself into a situation where you’re thinking, “Why did I say I could do that?” Yeah. That was me, a few months ago. My husband invited his boss (and wife!) over for dinner—without asking me first, of course. “You’re such a good cook,” he said. “You’ll figure it out.” Insert eye roll here. Ever been there?
So there I was, staring into the fridge like it was going to throw me a bone. Leftover pizza? Tempting, but no. Cold chicken? Hard pass. And then—cue dramatic music—I spotted two lonely cans of shrimp on the shelf. Shrimp. That had to count for something, right?
I remembered this old Shrimp Newburg Recipe I found in a box of my grandma’s recipes—one of those hand-written jobs where the ink is fading and the corner’s torn. I’d never made it before, but hey, desperate times. I crossed my fingers, grabbed a bottle of sherry (that may or may not have been opened already… don’t judge), and got to work.
And guess what? It. Was. Amazing. Even the boss’s wife—who I’m pretty sure has dined at actual Michelin-star restaurants—asked for seconds. Seconds! I’ve made this Shrimp Newburg a bunch of times since, and it’s still my secret weapon when I need to look like I have it together. (Spoiler: I rarely do.)
Why You’ll Love This Shrimp Newburg Recipe?
Look, I get it. Some folks (ahem, my kids) turn their nose up at anything from the sea. But this Shrimp Newburg Recipe? It’s different. There’s something about that creamy, buttery sauce with a splash of sherry and a little zing from the ketchup (yes, ketchup) that makes people forget they’re eating seafood. It’s like comfort food dressed up for a dinner party.
And can we talk about how fast it is? Fifteen minutes, tops. You’ll spend more time picking out what to wear than making dinner. (Not that I recommend cooking in dress clothes—learned that the hard way with a butter splatter. RIP white blouse.)
Plus, it’s a recipe that feels fancy, even though it’s dead simple. We all need one of those in our back pocket, don’t we?
Ingredient Notes:
I’ll be honest. The first time I read this recipe, I was like… ketchup? In a creamy seafood sauce? But don’t skip it. Somehow it ties everything together. Let’s break it down:
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¼ cup butter: Because of course. It’s rich, melts beautifully, and makes everything taste better.
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¼ cup flour: This thickens the sauce so it clings to the shrimp.
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½: I usually go for whole milk (hello, richness), but 2% works too. Skim? Meh… not as dreamy.
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¼ cup dry sherry (or more if you’re having “one of those days”): It adds that slightly sweet, nutty flavor that makes Shrimp Newburg taste like it took you hours.
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3 tablespoons ketchup: No, it’s not a mistake. Just trust me.
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A pinch of paprika: For color and a little smoky depth. If I’m feeling wild, I use smoked paprika.
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A dash of Worcestershire sauce: Brings the umami. Fancy word for “makes it taste even better.”
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2 cans of small shrimp (6 ounces each), drained: So convenient! But if you’re feeling extra, fresh or frozen shrimp work too.
How To Make Shrimp Newburg?
Step 1: Butter, Flour, and Salt—The Dream Team
In a medium saucepan, melt ¼ cup butter over medium heat. Don’t walk away here (trust me on this one); butter burns faster than you’d think. Whisk in ¼ cup flour and ½ teaspoon salt, and cook for about 2 minutes. You’re looking for a smooth paste here. Or as I like to think of it—culinary glue.
Step 2: Milk Makes It Creamy
Slowly add 1 ½ cups milk, whisking the whole time like your life depends on it. (Okay, not really, but nobody wants lumps.) Bring it to a gentle boil, then lower the heat. It’ll thicken up into something that looks suspiciously like white gravy. That’s when you know you’re winning.
Step 3: Sherry and Ketchup (Stay With Me)
Stir in ¼ cup dry sherry, 3 tablespoons ketchup, a pinch of paprika, and a dash of Worcestershire sauce. It’s gonna smell amazing. Give it a taste. Add more sherry if you’re feeling it—just maybe not if you’re driving anywhere afterward.
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Step 4: In Go the Shrimp
Add your 2 cans of drained shrimp, stir gently, and let them heat through. If you’re using fresh shrimp, make sure they’re cooked first. Nobody likes chewy seafood.
Step 5: Serve It Hot and Bask in the Glory
I usually spoon it over white rice or egg noodles (depends on what’s in the pantry). If you’re having a fancy moment, try puff pastry shells or toast points. Either way? You’ll look like a pro.
Storage Options:
If you manage to have leftovers, congrats on your self-control. Pop the Shrimp Newburg into an airtight container and stash it in the fridge. It’ll stay good for about 2-3 days. When reheating, do it low and slow on the stovetop. Add a splash of milk if it gets too thick. The microwave works in a pinch, but I find the sauce can get a little wonky.
I wouldn’t freeze it, though. Dairy sauces in the freezer? Eh. They tend to separate and go grainy. Not cute.
Variations and Substitutions:
I can’t tell you how many times I’ve had to swap things out because I was missing an ingredient. Shrimp Newburg is super forgiving.
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Fresh or Frozen Shrimp: About 1 pound, peeled and cooked. Works just as well, maybe even better.
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Lobster or Scallops: If you’re feeling fancy or it’s a special occasion (like surviving Monday).
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No Sherry? White wine will do in a pinch. I’ve even used vermouth once. It was… interesting.
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Want Veggies? Toss in some peas, spinach, or mushrooms. No one’s stopping you.
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Gluten-Free? Easy fix: use a gluten-free flour blend and double-check your Worcestershire.
What to Serve with Shrimp Newburg?
This dish is rich, creamy, and kind of a star on its own—but here’s what makes it shine even brighter.
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Steamed rice or egg noodles: Perfect for soaking up all that saucy goodness.
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Puff pastry shells: For when you’re feeling retro or having your book club over.
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Green beans or asparagus: Something crisp and green to balance it all out.
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A glass of white wine: I mean, you opened the sherry already. Why stop there?
Frequently Asked Questions:
Can I make this ahead of time?
Kinda. You can make the sauce ahead, but I wouldn’t add the shrimp until you’re ready to serve. They’re delicate little guys, and overcooking makes them rubbery. Nobody wants that.
Can I use frozen cooked shrimp?
Absolutely! Just thaw, pat them dry (or you’ll get watery sauce), and stir them in at the end.
How do I reheat leftovers?
Stovetop on low, with a splash of milk if it gets too thick. Microwave works, but I’m not gonna lie—it’s a gamble.
And there you go! My slightly chaotic, totally delicious Shrimp Newburg Recipe. If you try it, let me know! Or if you make some wild version I haven’t thought of, I definitely want to hear about it.
Now go grab that sherry and get cooking. Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Shrimp Newburg Recipe
Ingredients
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 ½ cups whole milk
- ¼ cup dry sherry adjust to taste
- 3 tablespoons ketchup
- 1 pinch paprika
- 1 dash Worcestershire sauce
- 2 cans 6 ounces each small shrimp, drained
Instructions
Prepare the Roux:
- In a medium-sized saucepan, melt the unsalted butter over medium heat. Once melted, add the all-purpose flour and salt, whisking constantly to form a smooth paste. Continue cooking for approximately 2 minutes to remove the raw flour flavor. Take care not to brown the mixture.
Incorporate the Milk:
- Gradually pour in the milk, whisking continuously to ensure a lump-free sauce. Increase the heat slightly to bring the mixture to a gentle boil. Once the sauce thickens to a smooth, creamy consistency, reduce the heat to low.
Add Flavorings:
- Stir in the dry sherry, ketchup, paprika, and Worcestershire sauce. Combine thoroughly, allowing the flavors to meld for about 1-2 minutes. Adjust the sherry to taste, if desired.
Introduce the Shrimp:
- Gently fold in the drained shrimp, ensuring they are evenly coated in the sauce. Continue cooking over low heat until the shrimp are warmed through, approximately 2-3 minutes. Do not overcook, as the shrimp may become tough.
Serve:
- Spoon the Shrimp Newburg over prepared rice, egg noodles, toast points, or puff pastry shells. Serve immediately for best results.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
