Shrimp Newburg

December 2009
Shrimp Newburg

by 34 people

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We cut this indulgent seafood dish down to size.

Makes: 4 servings

Prep: 15 mins

Cook: 20 mins

  • 1 1/2 cups brown rice
  • 1 tablespoon plus 1 teaspoon unsalted butter
  • 1 1/2 pounds large shrimp--cleaned and cut into thirds, shells reserved
  • 1 1/3 cups 2 percent milk
  • 2 teaspoons cornstarch
  • 1 onion, finely chopped
  • 2 tablespoons flour
  • 1/4 cup sherry wine
  • Salt and pepper
  • 1/3 cup finely chopped chives
  1. In a small saucepan, combine the rice with 1 1/2 cups water. Bring to a boil, cover, lower the heat and simmer until tender, about 20 minutes; fluff with a fork. Cover to keep warm.
  2. Meanwhile, in a large saucepan, melt 2 teaspoons butter over medium heat. Add the shrimp shells and cook, stirring, until crisp, about 5 minutes. In a small bowl, whisk the milk with the cornstarch, then whisk into the shrimp shells. Bring to a simmer, whisking, then cook for 1 minute. Strain the mixture into a bowl, pressing the shrimp shells to get all the liquid; discard the shells. Wash and dry the saucepan.
  3. In the saucepan, melt the remaining 2 teaspoons butter over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the flour for 2 minutes. Slowly whisk in the milk mixture and bring to a boil. Lower the heat and simmer for 1 minute. Stir in the shrimp and sherry and cook, stirring, until the shrimp is firm, about 2 minutes; season with salt and pepper. Stir in the chives. Serve over the rice.
  • Slash sodium by serving the shrimp over brown rice instead of buttered toast.
  • Keep the flavor but lose the fat by replacing heavy cream and egg yolks with fresh shrimp broth and milk.
  • Shrimp is a good source of low-calorie protein--and it's more affordable than the traditional lobster.