Shrimp Newburg Recipe

How to make it

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• Note: Aside from the ingredients used, this recipe is largely "technique." Pay very close attention to the directions.
• Saute the shrimp:
• Season the shrimp with salt and paprika.
• Melt 4 tablespoons of butter and saute the shrimp until they are a bright pink.
• Remove at once the pink shrimp to a warm covered dish. Do not over cook them.
• Make a veloute sauce:
• Adjust the butter used to cook the shrimp with melted butter to 2 tablespoons. Stir in the flour until it is coated with butter.
• Keep stirring to make a pale tan-colored roux.
• Gradually add 2 cups of shrimp stock and beat over low heat until you have a smooth veloute sauce.
• Cover and set aside.
• Make the Newburg Sauce:
• In a sauce pan, reduce the sherry by half, using high heat. Add strained veloute sauce to pan, cover and simmer on low heat for about 10 minutes.
• Remove cover, boil down the sauce on medium heat. Add cream and continue to cook, thickening the sauce, until it coats the back of a spoon.
• Strain and beat in 3 tablespoons of butter.
• Arrange the shrimp to in a dish and pour the sauce over the top. Serve hot with toast points.
• Note: One day, Mr. Wenburg, a chef at Delmonico's in New York, put together a lobster, a pinch of paprika, some butter, a veloute sauce, a cup of dry sherry, a cup of cream with his marvelous technique of concentrating flavors and created the famous recipe "Lobster Newburg." He derived the name "Newburg" by transposing the first three letters of his last name, Wenburg. I have adapted the recipe for fresh sweet gulf shrimp.