Shrimp Newburg is similar to Thermidor as both contain seafood and a creamy sauce. In fact, the two are often mistaken for each other.
But this recipe uses sherry over white wine and calls for paprika instead of mustard. It’s fast, it’s easy, and it’s absolutely delectable!
This shrimp Newburg recipe is a simplified version of the OG.
That said, if you look online, there are a million different twists, with peas, mushrooms, onions, and more.
One thing they all have in common, though, is that creamy sauce.
No matter how you make it, it’s the perfect partner for plump, juicy, slightly sweet shrimp.
Easy Shrimp Newburg Recipe
This decadent dish has quite a history. It’s a story of the sea, delicious food, and betrayal…
Once-upon-the-late-1800s, there was a sea captain named Ben Wenberg.
Captain Wenberg was a talented cook who was very familiar with the ocean’s bounty and how best to enjoy it.
And one of his signature dishes was lobster served in a flavorful cream sauce.
He shared the recipe with his friend, Charles Ranhofer, the owner of Delmonico’s restaurant in New York City.
And he loved it so much, he put it on his menu as Lobster a la Wenburg.
Of course, he didn’t have permission to do so. And after a contentious back and forth, he changed the name of the dish to Lobster Newburg.
Whether or not the two men settled their differences, I don’t know.
But I do know this recipe is one worth sharing. And I especially love this economical shrimp version!
Ingredients
Traditional shrimp Newburg has eggs in the sauce. But I’m going with an egg-free recipe because it’s easier and just as rich.
- Shrimp – Shrimp is in the name, so this is a no-brainer. Go for large, fresh shrimp.
- Butter – Butter makes everything better. It’s also a key ingredient in the roux that thickens the sauce.
- All-Purpose Flour – Also for the roux. This is how you get a nice thick sauce without any eggs.
- Seasonings – You’ll need paprika, salt, and white pepper. You can use cayenne instead of paprika if you want more heat.
- Milk & Cream – It’s a creamy sauce, so you’ll use a mix of whole milk and heavy cream. It’s silky smooth, rich, and so, so yummy.
- Sherry Wine – Cooking sherry adds much-needed acidity to balance the dish. Without it, the cream sauce will feel very heavy. It also rounds out the dish with salty, fruity, and nutty flavors.
Tips for the Perfect Shrimp Newburg Every Time
- Fresh shrimp is best. You can use frozen if that’s all you have. Just be sure it’s thawed, drained, and patted dry.
- Use half & half instead of the mix. It’ll give you the same texture and consistency. Use an equal amount, for example, 1/2 cup of milk + 1/2 cup of cream = 1 cup of half & half.
- Use dry vermouth if you can’t find sherry. Dry white wine, dry marsala, or chicken stock with lemon work well, too.
- Add veggies to the sauce. Make it your own with spinach, mushrooms, or peas.
- Add aromatics to bring it to life. It’s already pretty tasty, but you can’t go wrong with garlic and onions. Dill or tarragon are nice additions too.
- Make it spicy. This dish is relatively mild, but you can easily swap out the paprika for cayenne pepper or red pepper flakes. You could even whisk your favorite hot sauce into the cream sauce.
- Switch up the meats. Use lobster or crab if you’re feeling fancy. Crawfish will work, too!
What to Serve with Shrimp Newburg
Shrimp Newburg is one of those dishes that practically goes with everything.
It’s essentially a meat sauce, so you only need to choose what goes underneath it.
Try one of the following on the side:
- Mashed potatoes
- Pasta
- Rice
- Roasted veggies
- Grilled asparagus
- Couscous
- Cauliflower rice
- Cheesy polenta
Or you could serve it on top of chicken or steak. There’s nothing like a good surf n’ turf dinner, after all!
Another popular choice is to serve it in puff pastry cups. They make terrific vol-au-vents.
More Shrimp Recipes You’ll Love
Red Lobster Shrimp Scampi
Popcorn Shrimp
Bang Bang Shrimp
Ina Garten Shrimp Scampi
Creamy Shrimp Newburg Recipe
2
servings15
minutes20
minutes399
kcalShrimp Newburg is similar to Thermidor as both contain seafood and a creamy sauce. But this recipe uses sherry and calls for paprika instead of mustard.
Ingredients
12 large 12 shrimp, peeled and deveined* (see NOTE)
4 tablespoons 4 unsalted butter, divided
2 tablespoons 2 all-purpose flour
1 teaspoon 1 paprika
1/2 teaspoon 1/2 salt
1/2 teaspoon 1/2 white pepper
1/2 cup 1/2 whole milk
1/2 cup 1/2 heavy cream
1/4 cup 1/4 sherry wine
Instructions
- Rinse and pat the shrimp dry with a paper towel. Remove tails, heads, and veins, then set aside.
- Melt 2 tablespoons of butter over medium heat in a skillet.
- When the butter looks golden, whisk in the flour, paprika, salt, and white pepper. Keep whisking until it’s a thick, smooth paste.
- Slowly pour in the milk and cream, whisking continuously until the flour paste (roux) is fully incorporated. It should be thick and lump-free.
- Next, slowly add in the sherry and whisk until incorporated.
- Continue whisking over medium heat until the sauce is thick and bubbly. Scrape the bottom and sides, so nothing burns.
- Turn the heat to the lowest setting and let the sauce simmer gently. Stir it every minute or two.
- In a separate frying pan, melt the remaining 2 tablespoons of butter.
- Add the shrimp and sauté them for 1 minute on each side. They should be slightly pink with golden edges, but not cooked fully.
- Add the shrimp (and extra butter) to the sauce. Stir until the butter is incorporated.
- Continue to cook, stirring gently, for 2-3 minutes, until the shrimp is fully cooked.
- Serve hot, and enjoy!
Notes
- *NOTE: If using pre-cooked shrimp, skip steps 8 and 9. Go directly from step 7 to step 10 and skip the extra butter.*
