Total Time
Prep 0 mins
Cook 0 mins

Directions

  1. Clean shrimp.
  2. Melt butter; add flour, paprika, salt and pepper, blend together.
  3. Add milk and cream gradually.
  4. Add sherry.
  5. In a separate pan, saute shrimp in butter.
  6. Add to the sauce.
Most Helpful

A very good traditional Newburg. I adjusted the setting for 4 people. I suggest you cut the salt to 1/4 tea and I like my food a little salty. I used a 1/4 cup of regular sherry and a 1/4 cup of cream sherry and it was spot on. I used about 30 Jumbo Shrimp that came out of the gulf that morning. We are lucky to live so close to the water here in N. Fla. Very rich, but I can see we will make this every couple of mons for sure. Just be careful of the amount of salt, you can always add it later.

baltisraul July 23, 2013

My mother made this when I was a little girl. I would like to suggest that you use smaller shrimp. They are more flavorful and you get more shrimp in all of that yummy sauce.

Kay McKinney July 15, 2012

I used lg. shrimp and it was way more than 12. I also added peas to the sauce and had over phyllo cups. It was so delicious! My DH raved and raved for days after having this. We will have again for a special occasion dinner along with pasta!

ImACookingDiva August 22, 2008