Shrimp Newburg Recipe
A rich and creamy Shrimp Newburg Recipe made with tender shrimp, butter, milk, dry sherry, and a flavorful blend of seasonings. Serve over rice or noodles for an elegant, quick seafood dish.
4 Servings
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
To make this Shrimp Newburg Recipe gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Additionally, verify that the Worcestershire sauce is certified gluten-free, as some brands may contain gluten. Serve with gluten-free rice or gluten-free pasta to complete the dish.