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.
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.
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!
As usual, I wasn't paying attention and I added the sherry to the dry ingredients in the skillet and generated a famous-looking rouge goo-ball! But you know what? I didn't panic and it didn't matter. As soon as I began adding the cream and whisking, it did just fine, nice and smooth. This is a fine Shrimp Newburg -- much better than I've had in restaurants. Thanks for posting the recipe, Tonkcats.
I was looking for a substitute for Lobster Newburg over Popovers and since I had shrimp instead of lobster I thought this would work out fine. It was good and soaked into the popovers well. I think it could have used a bit more kick like maybe some Old Bay or a small tad of cayenne. Will do it again. Thanks for posting.
I loved this hubby didn't care for it but that's okay I will make it again for myself!! awesome recipe Tonkcats thanks for sharing.
I just used the recipe part for the newburg sause and it was the best and easiest I ever tried flavor was great. I used cream sherry and it added a touch of sweetness to the seafood I used.
Thank you so much for sharing Tonkcats. Your instructions were easy to follow, resulting in a sauce that was beautiful, flavourful, thick and velvety. A perfect setting for my jumbo shrimp and fresh linguini.
I worked on my Xtra-large bag of salad shrimp with this recipe. Great mild flavor. The sherry makes it. Hubby raved and was crestfallen when he found the leftovers served as my lunch. Thanks for a quick, simple keeper.
Made this in under 10 minutes......OUTSTANDING!!!!!!!!!!