Description
Shrimp Newburg whispers pure comfort from classic New England kitchens, bringing rich seafood elegance to your dinner table. Succulent shrimp swim in a velvety sauce that turns an ordinary evening into a memorable feast.
Ingredients
Scale
Main Ingredients:
- 1 lb large shrimp
- 1 cup heavy cream
- 4 large egg yolks
Supporting Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons brandy
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
Seasonings and Garnish:
- Salt
- Freshly ground black pepper
- Fresh parsley
- Fresh chives
Instructions
- Melt 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Your pan should be hot enough to quickly cook the shrimp without burning.
- Add 1 lb large shrimp to the heated pan. Cook the shrimp for exactly 3-4 minutes until they turn completely pink and become opaque throughout.
- Transfer the cooked shrimp to a separate plate, leaving the delicious browned bits in the skillet.
- Pour 2 tablespoons brandy into the same skillet to deglaze. Allow the liquid to sizzle and reduce for about 30 seconds.
- Lower the heat to medium-low and gradually whisk in 1 cup heavy cream, ensuring smooth incorporation.
- Add 4 large egg yolks, 2 tablespoons Dijon mustard, and 2 tablespoons fresh lemon juice to the cream mixture. Continuously stir to prevent scrambling.
- Simmer the sauce for 2-3 minutes until it thickens enough to coat the back of a spoon.
- Return the cooked shrimp to the skillet. Gently toss to coat with the creamy sauce.
- Season with salt and freshly ground black pepper to your taste preference.
- Plate the shrimp Newburg over toasted bread or cooked rice. Sprinkle fresh parsley or chives on top for a bright finish.
Notes
- Test shrimp doneness by checking their color and texture, ensuring they turn pink and slightly curl without becoming rubbery.
- Create a silky sauce by tempering egg yolks gradually to prevent curdling, whisking constantly while adding hot cream.
- For a lighter version, substitute half-and-half for heavy cream and use less butter when cooking shrimp.
- Serve immediately after combining sauce and shrimp to maintain optimal temperature and prevent sauce from separating.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 3 to 4
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 25 g
- Cholesterol: 370 mg