Creamy Shrimp Newburg
Experience the indulgent flavors of this creamy shrimp Newburg — a classic seafood dish made elegant and approachable. Featuring tender shrimp enveloped in a velvety sherry cream sauce, this recipe brings restaurant-quality luxury to your home kitchen in under 30 minutes.
Equipment
- Medium Skillet
- Whisk
- Mixing bowl
- Paper towels
- Measuring cups and spoons
Ingredients
Main Ingredients
- 12 large Shrimp, peeled & deveined Use wild-caught or fresh if possible; frozen (thawed, patted dry) works too
- 4 Tbsp Unsalted butter, divided Use clarified butter to reduce splatter
- 2 Tbsp All-purpose flour Whole-wheat pastry flour or gluten-free blend may be used
- 1 tsp Paprika Smoked paprika adds warmth and color
- 1/2 tsp Salt Adjust to taste depending on shrimp’s natural saltiness
- 1/2 tsp White pepper Black pepper is fine if you don’t have white
- 1/2 cup Whole milk 2% milk may be used for lighter result
- 1/2 cup Heavy cream Substitute half-and-half for a less heavy version
- 1/4 cup Sherry wine Dry vermouth or dry white wine may work in a pinch
Instructions
- Step 1: Prep and Dry the Shrimp
Pat shrimp thoroughly dry with paper towels. This helps the sauce cling and prevents excess moisture from thinning the roux. - Step 2: Melt Butter & Make Roux
In a medium skillet over medium heat, melt 2 Tbsp butter. Add flour, paprika, salt, and white pepper. Whisk continuously for 1–2 minutes until a smooth roux forms with no raw flour smell. - Step 3: Add Milk, Cream & Sherry
Slowly pour in milk and cream while whisking to avoid lumps. Once slightly thickened, add sherry wine and simmer gently until silky and fragrant. - Step 4: Sauté the Shrimp
In a separate skillet, melt remaining 2 Tbsp butter. Add shrimp and cook 1 minute per side, until pink and just curled. Do not overcook. - Step 5: Combine & Finish
Gently fold shrimp into the creamy sauce. Simmer 2–3 minutes until sauce thickens and coats shrimp evenly. Taste and adjust seasoning. - Step 6: Serve Immediately
Spoon over rice, pasta, puff pastry shells, or toast. Garnish with parsley or a sprinkle of paprika for a finishing touch.
Notes
Serving Suggestions: Pair with buttered noodles, rice pilaf, or inside puff pastry shells for a restaurant-worthy presentation.
Chef’s Tip: Avoid boiling after adding shrimp; gentle heat preserves tenderness.
Chef’s Tip: Avoid boiling after adding shrimp; gentle heat preserves tenderness.