Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Shrimp Newburg
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Seafood-4313
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Ingredients |
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4 tablespoons |
butter |
4 tablespoons |
shallots, diced |
1/2 pound |
mushrooms, sliced (optional) |
1 10-ounce |
can cream of shrimp soup |
1 cup |
half and half |
1/3 cup |
dry sherry |
1 teaspoon |
dry mustard |
4 tablespoons |
grated Parmesan cheese |
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salt and pepper to taste |
1 1/2 pounds |
shrimp, cooked, peeled and deveined |
4 |
puff pastry shells, baked |
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Preparation
Melt butter in a large saucepan over medium-high heat. Add shallots and mushrooms (optional); sauté for 3 minutes until soft. Stir in soup, half and half, sherry, mustard, Parmesan cheese and salt and pepper to taste. Reduce heat and simmer 10 minutes to blend flavors. Add shrimp and simmer over low heat for 5 minutes, stirring often. To serve, spoon shrimp and sauce into pastry shells. Can be served over rice or toast points if desired.
Yield
4 servings
Nutritional Value Per Serving
Calories 711, Calories From Fat 42, Total Fat 42g, Saturated Fat 16g, Trans Fatty Acid 1g, Cholesterol 327mg, Total Carbohydrates 34g, Protein 45g, Omega 3 Fatty Acid 1g
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Look for "Fresh from Florida" ingredients at your grocery store.
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