Creamy Shrimp Newburg Recipe

This classic Shrimp Newburg combines succulent shrimp with a rich, velvety sauce that’s pure luxury on a plate. It’s the kind of dish that makes any dinner feel like a special occasion.

The magic lies in the perfectly balanced sauce – creamy half-and-half meets dry sherry for sophistication, while a touch of cayenne adds just the right amount of warmth. This isn’t just dinner; it’s an experience that’ll have everyone at your table swooning.

Ingredients

For the Sauce Base:

• 2 ounces (1/4 cup) unsalted butter
• 8 ounces mushrooms, sliced (optional)
• 2 1/2 tablespoons all-purpose flour
• 3/4 teaspoon salt, or to taste
• 1 pinch cayenne pepper
• 1 dash nutmeg (optional)

For the Cream Mixture:

• 2 cups half-and-half
• 3 tablespoons dry sherry
• 2 large egg yolks, lightly beaten

For the Protein:

• 2 cups large shrimp, peeled and cooked (about 1 1/2 to 2 pounds in shell)

Steps

1. Begin by gathering all ingredients and ensuring your shrimp are peeled and cooked. Have everything measured and ready to go – this dish moves quickly!
2. Heat a medium saucepan over medium heat and melt the 2 ounces butter. If using mushrooms, add them now and sauté for 5-7 minutes until they turn a beautiful golden brown. They should release their moisture and become slightly crispy.
3. Create your roux by blending the 2 1/2 tablespoons flour and seasonings into the butter. Cook while stirring constantly for 2 minutes to remove the raw flour taste. The mixture should smell slightly nutty and look light golden.
4. Gradually stream in the half-and-half and sherry while whisking continuously. This prevents lumps from forming. Cook until the sauce thickens enough to coat the back of a spoon (3-5 minutes). Look for steam rising but no bubbles.
5. In a separate bowl, beat the egg yolks until light in color. This is crucial for the next step of tempering.
6. Here’s where timing is critical: Slowly whisk about one-third of the hot cream sauce into the egg yolks, stirring constantly. This “tempering” prevents the eggs from scrambling. Pour this mixture back into the saucepan, whisking vigorously to blend.
7. Heat the sauce to 175°F (79°C), stirring constantly. Test thickness by coating the back of a spoon – run your finger through it. If the line holds and sauce doesn’t run, it’s perfect.
8. Add your cooked shrimp and heat through for 2-3 minutes, stirring gently. Don’t overcook or the shrimp will become tough. Serve immediately over your chosen base (puff pastry shells, rice, angel hair pasta, or toast points).

Smart Swaps

• Replace half-and-half with 1 cup whole milk + 1 cup heavy cream
• Use white wine instead of sherry (same amount)
• For gluten-free: substitute flour with 2 1/2 tablespoons cornstarch

Make It Diabetes-Friendly

• Use unsweetened almond milk mixed with 1/2 cup heavy cream instead of half-and-half
• Serve over cauliflower rice to reduce carbs by 30g per serving
• Choose whole grain toast points to add fiber and slow glucose absorption

Pro Tips

• Prep all ingredients before starting – this recipe moves quickly
• Room temperature egg yolks temper more easily
• Don’t skip the tempering step or you’ll end up with scrambled eggs
• The sauce should never boil after adding egg yolks