A great recipe and a shame it has been forgotten for so long. This is one of those quintessential dishes of the 50's and 60's that like the tomato aspic got overdone and forgotten forever. It actually goes back much farther than that to the days of Delmonico's the famous restaurant of the turn of the century.
I don't know what got me thinking of it except that I wanted to do something different with the shrimp, something that was not garlicky or lemony or Chinese. It was so easy to make that I made it at the same time that I was making an apple chutney for Saturday's dinner party and apple crumb with the leftover fruit for dessert. Multitasking in the kitchen can sometimes lead you to big boo boos unless you finish something before you start the next and then sit back and watch everything cook at the same time. This time it worked...but there have been others.
You can serve Shrimp Newburg in pastry shells or with biscuits but my favorite is white rice. A nice green salad is all you need to accompany. It is rich and filling but oh so good!
The Newburg Sauce can be used with shrimp or lobster or a mix of the two.
3/4 to 1 lbs of shrimp
1 TB butter
2 tablespoons butter
2 tablespoons finely chopped shallots
1 teaspoon paprika
2 tablespoons flour
1 cup milk
1/2 cup heavy cream
Salt and Pepper
1 egg yolk
Freshly ground pepper
2 tablespoons dry sherry
Dash of cayenne
1.Melt the butter in a saucepan and add the shallots and paprika. Cook, stirring, until shallots are wilted. Sprinkle the mixture with flour and stir with a wire whisk.
2.Add the milk, stirring vigorously with the whisk. Add the cream, salt and pepper to taste. Strain the sauce through a sieve, preferably of the sort known in French kitchens as a chinois. (I didn't but for a dinner party you should)) Press with a spatula to extract as much liquid as possible from the shallots. Reheat and add the egg yolk. Remember to add some sauce to the yolk beforehand if it is still hot. Mix well and add the sherry and a dash of cayenne. Set aside.
In a separate skillet heat the 2TB of butter and lightly sautee the shrimp for a couple of minutes. Don't let them brown. Add the sauce to the shrimp and simmer for a couple of minutes so the shrimp can finish cooking. Taste for salt and pepper. You can serve immediately or let cool and reheat later,very low, if you are having guests for dinner.
YIELD About one and one-half cups .
Recipe adapted from Craig Claiborne & Pierre Franey NYT