1/6 Photos of Shrimp Newburg on Toast Points
Adapted from Cooking Light with some minor changes for our taste. This can be served over rice or pasta
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Units: US | Metric
- 340.19 g large shrimp, peeled and deveined
- 9.85 ml olive oil, divided
- 473.18 ml sliced baby portabella mushrooms
- 177.44 ml 1% low-fat milk
- 14.79 ml all-purpose flour
- 29.58 ml dry sherry
- 1 large egg yolk
- 1.23 ml kosher salt
- 0.59 ml ground red pepper
- 0.59 ml fresh ground black pepper
- 4 slice whole wheat bread, toasted
- 9.85 ml chopped fresh chives
- 1Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat.
- 2Add shrimp.
- 3Saute 3 minutes and remove from skillet.
- 4Keep warm.
- 5Add 1 tsp oil to skillet.
- 6Add bella mushrooms and saute 5 minutes.
- 7Combine milk, flour, sherry, and egg yolk, stirring well with a whisk.
- 8Add to the mushrooms.
- 9Bring mixture to a boil, reduce heat and simmer until thick (about 3 minutes), stirring constantly with a whisk.
- 10Return shrimp to skillet and stir in salt and peppers.
- 11Cut each toast slice in half diagonally.
- 12Arrange 4 toast triangles on each of 2 plates.
- 13Top with 1 1/2 cups shrimp mixture, and sprinkle with chives.
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Nutritional Facts for Shrimp Newburg on Toast Points
Serving Size: 1 (437 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 523.2
- Calories from Fat 118
- Total Fat 13.1 g
- Saturated Fat 3.1 g
- Cholesterol 368.6 mg
- Sodium 819.0 mg
- Total Carbohydrate 41.6 g
- Dietary Fiber 5.3 g
- Sugars 10.1 g
- Protein 47.1 g