13 Reviews

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.

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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.

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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!

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ImACookingDiva August 22, 2008

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.

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Bone Man December 03, 2005

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.

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CabinKat February 25, 2013

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.

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Weeezer0421 July 25, 2008

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.

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Brenda Marby August 22, 2007

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.

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Baby Kato March 20, 2006

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.

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luvinlif2k February 18, 2006

Made this in under 10 minutes......OUTSTANDING!!!!!!!!!!

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TGIF Girl Friday December 03, 2005
Shrimp Newburg