Shrimp Newburg Iii Recipes

SHRIMP NEWBURG

Shrimp Newburg image

"A friend gave me the recipe for this tasty time-saving dish that takes advantage of cooked shrimp," relates Donna Souders of Hagerstown, Maryland. "It's a quick company meal when served over rice with a tossed salad and dessert."

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 can (10-3/4 ounces) condensed cream of shrimp or mushroom soup, undiluted
1/4 cup water
1 teaspoon seafood seasoning
1 package (1 pound) frozen cooked medium salad shrimp, thawed
Hot cooked rice

Steps:

In a saucepan, combine soup, water and seafood seasonings. Bring to boil. Reduce heat; stir in shrimp. Heat through. Serve over rice.

Nutrition Facts : Calories 167 calories, Fat 4g fat (2g saturated fat), Cholesterol 231mg cholesterol, Sodium 1013mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein.

SHRIMP NEWBURG III

Shrimp Newburg III image

This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I'll edit the recipe accordingly if needed.

Provided by Dreamgoddess

Categories < 15 Mins

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons butter
2 tablespoons flour
1 cup milk
2 lbs raw shrimp
2 pimientos (and 1 can liquid)
1 egg
1/2 cup cream
1 small onion
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Lea & Perrins Worcestershire Sauce
2 beef bouillon cubes
1/2 teaspoon dry mustard
onion tops
Tabasco sauce
1/4 cup hot water

Steps:

Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute.
Add hot milk and cook until sauce thickens.
Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce.
Before removing from fire, add beaten egg and cream.
Mushrooms optional.

SHRIMP NEWBURG

Shrimp Newburg image

Make and share this Shrimp Newburg recipe from Food.com.

Provided by Tonkcats

Categories < 15 Mins

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

12 shrimp
2 tablespoons butter
2 tablespoons flour
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup milk
1/2 cup cream
1/4 cup sherry wine

Steps:

Clean shrimp.
Melt butter; add flour, paprika, salt and pepper, blend together.
Add milk and cream gradually.
Add sherry.
In a separate pan, saute shrimp in butter.
Add to the sauce.

Nutrition Facts : Calories 398.8, Fat 32.8, SaturatedFat 20.3, Cholesterol 150.8, Sodium 939.2, Carbohydrate 12.7, Fiber 0.8, Sugar 0.5, Protein 9.4

EASY SHRIMP NEWBURG RECIPE

EASY SHRIMP NEWBURG Recipe image

Provided by mamacasma

Number Of Ingredients 10

Ingredients

7-1/2 cups (12 oz.) LIGHT N FLUFFY WIDE NOODLE, uncooked
2 tablespoons butter or margarine
1/3 cup chopped onion
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 cup milk
1 pkg. (3 oz.) cream cheese, cubed and softened
2 tablespoons dry sherry (optional)
1/2 teaspoon dried thyme leaves
1 lb. fresh shrimp, peeled and deveined
1 cup frozen peas

Steps:

In large skillet over medium heat, melt butter; add onion. Cook 3 minutes. Add shrimp; cook until barely pink. Stir in soup, milk, cream cheese, sherry, thyme and peas; simmer until cream cheese melts, stirring frequently. Season to taste with salt and pepper. Meanwhile, cook noodles according to package directions; drain. Toss hot noodles and sauce.

SHRIMP AND SHALLOT NEWBURG

Shrimp and Shallot Newburg image

This Newburg makes a great brunch entree served over toasted English muffins or, more indulgently, spooned into hot popovers. Garnish servings with sprigs of fresh herbs such as tarragon.

Provided by Allrecipes Member

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons butter or margarine
8 ounces shallots, peeled and slivered lengthwise
¼ cup all-purpose flour
2 ½ cups 2% low-fat milk
¼ cup dry sherry or madeira
½ teaspoon Salt and white or black pepper
4 slices firm-textured white bread
1 pound shelled cooked tiny shrimp, thawed if frozen

Steps:

Melt butter in a 4- to 5-quart pan over medium-high heat; add shallots and stir often until limp, about 3 minutes.
Sprinkle flour over shallots and stir until well mixed, about 1 minute. Whisk in milk and stir until mixture boils and thickens, about 5 minutes. Add sherry and salt and pepper to taste; reduce heat and simmer, stirring occasionally, to blend flavors, about 5 minutes.
Meanwhile, toast bread; trim off and discard crusts if desired. Rinse and drain shrimp. Add shrimp to sauce and stir often just until simmering again, about 2 minutes.
Set a slice of toast on each plate. Spoon hot shrimp Newburg equally over toast.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 37.5 g, Cholesterol 200.3 mg, Fat 10.7 g, Fiber 1.2 g, Protein 27.7 g, SaturatedFat 6 g, Sodium 859.5 mg, Sugar 10.1 g

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