shrimp newburg
(1 rating)
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This comes from my 1970's version of the Better Homes & Gardens Cookbook.
(1 rating)
yield
4 -5
method
Stove Top
Ingredients For shrimp newburg
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6 Tbspbutter
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2 Tbspall purpose flour
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1 1/2 clight cream
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3egg yolks, beaten
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2 ccleaned cooked shrimp
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3 Tbspdry white wine
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2 tsplemon juice
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1/4 tspsalt
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paprika to taste
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pastry petal cups
- PASTRY PETAL CUPS
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1 1/2 call purpose flour
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1/2 tspsalt
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1/2 cvegetable shortening
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4-5 Tbspice water
How To Make shrimp newburg
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1Melt butter in skillet;blend in flour. Add cream all at once. Cook, stirring constantly, till sauce thickens & bubbles.
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2Stir small amount of hot mixture into egg yolks; return to hot mixture;cook stiring constantly, thill thickened. Add Shrimp; heat through. Add wine, lemon juice and salt. Sprinkle with paprika.
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3Serve in Pastry Petal Cups (or over rice or noodles)
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4Pastry Petal Cups - Sift flour & salt together; cut in shortening with pastry blender till pieces are the size of small peas. Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into a ball. Chill at least 30 minutes.
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5Roll 1/8 inch thick; cut in 2 1/4 inch rounds. In eash of 5 muffin cups, place one round in bottom and overlap 4 rounds on sides; press together. Prick. Bake at 450 degrees for 10 to 12 minutes. Cool.
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