RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 7723
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| Recipe Name: |
Shrimp Newburg - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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:
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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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| 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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