Shrimp Newburg

Submitted by KEA-CA

"The BEST recipe that I've had. From Canadian Living."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 8

ingredients

• 4 lbs large raw shrimp
• 1 tablespoon butter
• 4 shallots, finely chopped
• 2 tablespoons tomato paste
• 1⁄2 teaspoon paprika
• 1 cup dry white wine
• 2 cups whipping cream
• 1 pinch pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives

directions

1. Peel and devein shrimp, reserving shells. Cover and refrigerate shrimp. (Make-ahead: Refrigerate for up to 8 hours.).
2. In large shallow saucepan, heat butter over medium heat; cook shallots, stirring, until softened, about 3 minutes. Add tomato paste and paprika; cook, stirring, for 1 minute. Add reserved shrimp shells; cook, stirring, until pink, about 2 minutes.
3. Add wine and 2 cups (500 mL) water, stirring to scrape up brown bits. Bring to boil; reduce heat and simmer gently for 20 minutes. Into clean saucepan, strain through fine-mesh sieve, pressing shells to extract liquid. Discard shells. (make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate in airtight container for up to 8 hours. Reheat to continue.).
4. Add cream and pepper; bring to boil. Boil, stirring, until reduced by half, about 10 minutes. Add reserved shrimp; cook until pink, about 5 minutes. Stir in parsley.