Creamy Shrimp Newburg #FishFridayFoodies

Succulent shrimp and golden buttery mushrooms make this creamy shrimp Newburg a rich, delicious dish that is perfect as a fancy appetizer or to serve with a big green salad as a main course. You can also serve it over pasta or rice. 

 

When I was quite young we lived in Trinidad in the West Indies. My dad worked for Texaco as a reservoir engineer so we lived in the Texaco camp called Pointe-a-Pierre. According to my mother, the usual small town politics and hierarchy were at work there, with your position in “society” determined by your husband’s job. 

All I know it that it seemed my parents were invited to a lot of parties! My older sister and I were both avid readers so we would enjoy what we called BYOB dinners when they were out – Bring Your Own Book. We’d eat and read at the table very happily, no need for conversation. Years later, when she got old enough, our little sister would join in as well. 

My mom also loved to host dinner parties. She tells me that she felt sorry for the people who were staying in temporary Texaco housing and eating at the mess hall so she always made a point of inviting them over for a home cooked meal. 

Surrounded by the Caribbean Sea, seafood was plentiful and inexpensive in Trinidad and its neighboring islands. Shrimp Newburg was one of her favorite dishes to serve then and in later years once we'd moved on. I remember it very fondly as well.  Who can resist shrimp in such a creamy sauce?

Creamy Shrimp Newburg

I buy headless, cleaned easy peel frozen shrimp at my nearby supermarket. One pound or 450g yields about three-quarters of a pound or 340g after the shells are removed. If you are starting with peeled, cleaned fresh shrimp, that’s the amount you’ll need for this recipe, which has been adapted from a lobster Newburg one on What’s Cooking America. You can also read about the history of this great dish there.

Ingredients 

1 lb or 450g headless shrimp (weight before shelling)

3 egg yolks

1 1/2 cups or 360ml heavy cream, divided 

8 oz baby bella or cremini mushrooms, cleaned, hard stem removed, sliced

2 tablespoons butter 

1 tablespoon dry sherry

3/4 teaspoon fine sea salt

1/4 teaspoon cayenne pepper

For topping: 

4 heaped tablespoons fresh breadcrumbs

Drizzle olive oil

Optional for garnish:

Flat leaf parsley

Method

If you are using frozen shrimp, thaw and drain them. Peel and clean the shrimp. If they are large, cut them in half. Smaller shrimp can be left whole. 

In a mixing bowl or large measuring cup, whisk the egg yolks with 1/2 cup or 120ml of the heavy cream. Set aside. 

Clean the mushrooms. Trim and discard any hard stem ends. Slice the mushrooms. 

In a large nonstick skillet, melt the butter over a medium heat and cook the sliced mushrooms, stirring occasionally, until they lose all their liquid and turn a lovely golden brown on both sides. 

Add in the shrimp. Cook them for just a few minutes, until they turn pink. 

Add the rest of the plain cream along with the sherry, salt and cayenne. 

Turn the heat down to simmer and cook for a further few minutes, until the mixture slightly reduces. Drizzle about 1/4 cup or 60ml of the sauce into the yolk mixture, whisking rapidly as you do until it is completely combined. 

Stir the yolk mixture into the cooking pan. Cook over a low heat for a few minutes until the sauce thickens. 

Divide the shrimp Newburg into four ramekins or, if you are so fortunately, large scallop shells. Place them on a large baking pan. 

I scrunched up some foil and pressed the shells down so the foil made a little secure base for each. This keeps the shells horizontal as well. 

Sprinkle the tops with the fresh breadcrumbs and drizzle a little olive oil over each. 

Heat your oven broiler and put the baking pan in the oven on a middle rack for about 4-5 minutes. Watch carefully so that the tops don’t burn. When they are golden brown, remove from the oven. 

Garnish your creamy shrimp Newburgs with a little parsley, if desired, and serve immediately. 

Enjoy! 

This month my Fish Friday Foodie friends are sharing seafood dishes fit for company. Check out all the wonderful recipes below. Many thanks to our host, Rebekah of Making Miracles. 

• Creamy Shrimp Newburg by Food Lust People Love
• Crispy Shrimp Triangle Spring Rolls by Karen's Kitchen Stories
• Dungeness Crab Risotto and Some Italian Bubbles by Culinary Adventures with Camilla
• Easy and Elegant Garlicky Shrimp Pasta by A Day in the Life on the Farm
• Prawn Patio by Sneha's Recipe
• Tilapia Curry by Zesty South Indian Kitchen
• Mediterranean Baked Fish by Making Miracles
  
  
  
  
  
  Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas. 

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