Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  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

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.

CabinKat February 25, 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