RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2120
| View Recipe |
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| Recipe Name: |
Shrimp Newburg |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$4.43
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Spinach Artichoke Casserole and Rice with Sweet Red Peppers |
| Comments: |
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Ingredients:
1 to taste salt and pepper
1 Each bread, baguette
2 Tablespoons parsley, flat-leaf chopped
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Directions:
Preheat broiler to high or oven to 425 degrees.
Bring 3 to 4 inches of water to a boil in a large pot. Add lemon juice, bay leaves and shrimp. Reduce heat to cimmer, cover, and cook shrimp 5 minutes.
To a large skillet over medium heat and add oil, 2 tablespoons of butter and shallots. Saute shallots for 2 minutes, then add flour and cook another minute. Whisk in broth and thicken a minute. Add cream and bring to a bubble. Stir in sherry then season sauce with nutmeg, salt, and pepper. Allow sauce to reduce until thick enough to coat a spoon, about 2 to 3 minutes more. Drain shrimp and place in a shallow serving dish. Season with salt, if desired.
Melt remaining 2 tablespoons butter in microwave, 15 seconds. Grate toasted bread ends or stale baguette with a large box grater. Toss bread with melted butter, paprika, and parsley. Cheese may be added for a more deeply brown topping. Set aside.
Pout hot sherry sauce over shrimp. Add bread topping and toast under the broiler until golden, 2 minutes or bake in hot oven for 5 minutes. |
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Spinach Artichoke Casserole
(Add to shopping list) :
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Directions:
Preheat oven to 425 degrees.
Trim two sides of the loaf of bread and thickly slice the bread. Place the slices and ends on a baking sheet in the oven to toast.
Defrost the spinach in the microwave, then squeeze dry in a clean kitchen towel.
Pour oil into a 13-inch oval casserole or 9x13-inch rectangular dish, liberally coating the sides and bottom with the oil. Rub toasted bread with cracked garlic and cut into large chunks (if making, reserve the ends of the bread for Shrimp Newburg or for salad croutons for another night).
Arrange the toasted garlic bread in a single layer in the dish. Do not pack tightly. Add the quartered artichoke hearts to the dish, nesting them in and around the bread. Sprinkle the spinach around the casserole and season with salt. Beat eggs with cream and pour evenly over the dish. Top casserole with cheeses and pepper and bake until golden about 17 minutes. |
Rice with Sweet Red Peppers
(Add to shopping list) :
3 Tablespoons parsley, flat-leaf chopped
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Directions:
Bring chicken broth to a boil with butter. Add rice and stir. Reduce heat to simmer. Cover and cook for 15 minutes, then add the red pepper. Cook 2 to 3 more minutes. Fluff rice with a fork and stir in parsley. |
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| Nutrition per Serving: |
| Calories: |
546 |
Total Carbs: |
56.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
194.5 |
Fat: |
20.2 |
Protein: |
34.53 |
| Fiber: |
4.60 |
Sodium: |
310.38 |
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