Shrimp and Shallot Newburg

Name: Shrimp and Shallot Newburg
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 4 slices firm-textured white bread (about 4 oz. total; see notes); 2 Tbsps butter or margarine; 59 milliliters dry sherry or madeira; 59 milliliters all-purpose flour; 591 milliliters low-fat (2%) milk; 5 servings Salt and white or black pepper; 227 grams shallots, peeled and slivered lengthwise; 454 grams shelled cooked tiny shrimp, thawed if frozen

Shrimp and Shallot Newburg might be just the main course you are searching for. Watching your figure? This pescatarian recipe has 316 calories, 27g of protein, and 9g of fat per serving. This recipe serves 5. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. A mixture of salt, shallots, tiny shrimp, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the dry sherry you could follow this main course with the Bread and Butter Pudding as a dessert.

Instructions

Melt butter in a 4- to 5-quart pan over medium-high heat; add shallots and stir often until limp, about 3 minutes.

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Shallot

Butter

Equipment you will use

Frying Pan

Sprinkle flour over shallots and stir until well mixed, about 1 minute.

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Shallot

All Purpose Flour

Whisk in milk and stir until mixture boils and thickens, about 5 minutes.

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Milk

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Whisk

Add sherry and salt and pepper to taste; reduce heat and simmer, stirring occasionally, to blend flavors, about 5 minutes.

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Salt And Pepper

Sherry

Meanwhile, toast bread; trim off and discard crusts if desired. Rinse and drain shrimp.

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Toast

Shrimp

Add shrimp to sauce and stir often just until simmering again, about 2 minutes.

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Shrimp

Sauce

Set a slice of toast on each plate. Spoon hot shrimp Newburg equally over toast.

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Shrimp

Toast

Equipment

Frying Pan

Whisk

Ingredients

Servings:

4slices

firm-textured white bread (about 4 oz. total; see notes)2Tbsps

butter or margarine 59milliliters

dry sherry or madeira 59milliliters

all-purpose flour 591milliliters

low-fat (2%) milk 5servings

Salt and white or black pepper 227grams

shallots, peeled and slivered lengthwise 454grams

shelled cooked tiny shrimp, thawed if frozen

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. Reviewers quite like it with a 5 out of 5 star rating and a price of about 99 dollars per bottle.