Shrimp Newburg
Ingredients:
• 1 lb shrimp, peeled and deveined
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup tomato paste
• 1/4 cup chicken broth
• 1/4 cup non-alcoholic white wine or chicken broth (substitute)
• 2 egg yolks, beaten
• 1 tsp Worcestershire sauce
• 1/2 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Cooked rice or puff pastry, for serving
Instructions:
1. In a large skillet, melt butter over medium heat. Add onion and garlic; sauté until softened.
2. Stir in tomato paste and cook for 1-2 minutes.
3. Add shrimp and cook until pink and opaque, about 3-4 minutes.
4. Pour in chicken broth and non-alcoholic white wine (or extra broth), and bring to a simmer.
5. In a small bowl, whisk egg yolks with heavy cream. Gradually add to the skillet, stirring constantly to avoid curdling.
6. Stir in Worcestershire sauce, paprika, salt, and pepper. Cook until the sauce thickens, about 2-3 minutes.
7. Serve over cooked rice or puff pastry, garnished with fresh parsley.
Notes:
• For a richer flavor, replace the non-alcoholic white wine with a splash of lemon juice.
Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins | Kcal: 350 | Servings: 4
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