I have never made shrimp this way, and since I had to buy sherry to try the Chocolate Cream Nectar, I figured why not give this a shot. And I’m glad I did, because this dish was really easy to make and was enjoyed by all.
The recipe called for two glass jars of shrimps, which I could not find nor figure out if that even exists anymore. Instead I used 1 pound of large shrimp with the tails left on. Also, the instructions call to cook this in a chafing-dish (I’m thinking perfect recipe for when we can entertain again), but I opted to cook in a deep pan on the stove. The shrimp cook quickly so to avoid overcooking them, keep the burner on a low heat. When the sauce is poured in at the end it does need a few minutes to thicken up.
Shrimp Newburg
- Course: Main
- Cuisine: American
- Author: Adapted from The Good Housekeeping Woman’s Home Cook Book 1909 Edition
- Prep: 10 minutes
- Cook: 8 minutes
- Ready in: 18 minutes
- Servings: 4
Ingredients:
- 1 lb shrimp, tail on
- 1 T butter
- 1 tsp salt
- dash cayenne
- 1 T brandy
- 2 T sherry
- 4 egg yolks
- 1 C cream
Instructions:
- Melt butter in pan over low heat or in chafing dish. Add shrimp, salt, cayenne, brandy, and sherry; cover; and cook 5 minutes.
- Meanwhile, beat the yolks thoroughly, then mix in cream.
- Pour over shrimp and mix. Cook until sauce thickens, approx 3 minutes.
Have you tried this recipe? Please leave a review and comment below.
