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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (329g) Recipe makes 2 servings |
||
| Calories 511 | ||
| Calories from Fat 297 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 33.1g | 50% | |
| Saturated Fat 20.4g | 101% | |
| Monounsaturated Fat 9.2g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 160mg | 53% | |
| Sodium 774mg | 32% | |
| Potassium 400mg | 11% | |
| Total Carbohydrate 15.9g | 5% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 1.4g | ||
| Protein 11.9g | 23% | |
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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
Directions
1
Clean shrimp.2
Melt butter; add flour, paprika, salt and pepper, blend together.3
Add milk and cream gradually.4
Add sherry.5
In a separate pan, saute shrimp in butter.6
Add to the sauce.
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- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: ImACookingDiva
On Aug 22, 2008
I used lg. shrimp and it was way more than 12. I also added peas to the sauce and had over phyllo cups. It was so delicious! My DH raved and raved for days after having this. We will have again for a special occasion dinner along with pasta!
From: Weeezer0421
On Jul 25, 2008
I loved this hubby didn't care for it but that's okay I will make it again for myself!! awesome recipe Tonkcats thanks for sharing.
From: Derf
On Apr 12, 2004
This shrimp newburg turned out very good, very tasty and quite easy to make. I served them in puff pastry vol-au-vent as a starter for Easter dinner. Very much enjoyed by all. The only thing I thought strange was that the recipe made an over abundance of sauce for just 12 shrimp and I used jumbo prawns. There was at least half of the sauce left over, what a waste!! as it was delicious. Next time I will make only half the sauce. Thanks for sharing a very tasty recipe.
From: Baby Kato
On Mar 20, 2006
Thank you so much for sharing Tonkcats. Your instructions were easy to follow, resulting in a sauce that was beautiful, flavourful, thick and velvety. A perfect setting for my jumbo shrimp and fresh linguini.
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