Several of you said you enjoyed my recent videos where I showed you how to make spicy Kung Pao Chicken and a creamy Spinach Dip. Well, I was out in Death Valley once again and decided to make another cooking video showing you how to make a very impressive dish known as Shrimp Newburg. This is a dish that you would see served in a fine, five-star seafood restaurant. But it’s pretty easy to make — especially in Death Valley…while camping…when it’s 100 degrees F outside!
This decadent, creamy dish known as Shrimp Newburg has an interesting history. It was first served in the 1880s in New York City’s famed Delmonico’s restaurant and was originally made with lobster instead of shrimp. It was a smash hit with diners. Back then it was known as Lobster a la Wenburg after the recipe’s creator Ben Wenburg. Somewhere along the way, the first three letters of “Wenburg” were reversed (some sources say Ben Wenburg didn’t want the dish named after him because he was tiring from all the publicity and fame), so the dish became known as Lobster a la Newburg. Later on the name was changed to the shorter Lobster Newburg. Soon people began substituting shrimp for the lobster thus creating Shrimp Newburg, and that’s what I’ll be making in this video. It’s quite easy to make and so delicious! If you make this meal, let me know how it turns out and what you thought of it.
Here’s the recipe I use:
4 frozen patty shells, or toast points
2 TBSP butter or margarine
2 TBSP all-purpose flour
1/4 TSP salt
Dash of red pepper
1 and 1/2 CUPS half-and-half, light cream, or milk (I use half-and-half)
2 egg yolks, slightly beaten
8 OZS cooked, peeled, deveined shrimp (1 and 1/3 CUPS) (I use the small, salad-sized shrimp)
3 TBSP dry sherry, Madeira, or cooking wine
Paprika
Parsley sprigs (optional)
1) Bake the frozen patty shells using package directions. Set aside to cool.
2) While patty shells bake, melt the butter in a saucepan. Stir in the flour, salt, and red pepper. Add the half-and-half all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute longer. Stir about half of the hot mixture into the beaten egg yolks. Pour the egg yolk mixture back into the hot mixture in the saucepan. Cook and stir until it just boils. Reduce heat. Cook and stir 2 minutes more and then stir in the shrimp and sherry. Heat through on low heat.
3) Spoon into patty shell or over toast points. Sprinkle with paprika and garnish with the optional parsley sprig. Enjoy!
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