10 Reviews of Shrimp Newburg

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: 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: 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.

From: Jim Martin

On Oct 28, 2005

A great dish. I added slightly more sherry wine than 1/4 cup. I think it enhanced the taste to 5 stars.

From: S Hensley

On Nov 5, 2004

This recipe was very good and very quick and easy to make. I did not have cream so used canned milk and also used about 20 shrimp. It could serve 3-4, but my hubby and I were hungry and ate it all! I served it over rice with sauted spinach on the side! Yum Yum!

From: Bone Man

On Dec 3, 2005

As usual, I wasn't paying attention and I added the sherry to the dry ingredients in the skillet and generated a famous-looking rouge goo-ball! But you know what? I didn't panic and it didn't matter. As soon as I began adding the cream and whisking, it did just fine, nice and smooth. This is a fine Shrimp Newburg — much better than I've had in restaurants. Thanks for posting the recipe, Tonkcats.

From: Brenda Marby

On Aug 22, 2007

I just used the recipe part for the newburg sause and it was the best and easiest I ever tried flavor was great. I used cream sherry and it added a touch of sweetness to the seafood I used.

From: TheDaintyDragonfly

On Dec 3, 2005

Made this in under 10 minutes......OUTSTANDING!!!!!!!!!!

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: luvinlif2k

On Feb 18, 2006

I worked on my Xtra-large bag of salad shrimp with this recipe. Great mild flavor. The sherry makes it. Hubby raved and was crestfallen when he found the leftovers served as my lunch. Thanks for a quick, simple keeper.