Shrimp Newburg

By The Canadian Living Test Kitchen

12 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per each of 10 servings: about	-
cal	470470 cal
pro	32 g32g pro
total fat	22 g22g total fat
sat. fat	12 g12g sat. fat
carb	34 g34g carb
fibre	1 g1g fibre
chol	274 mg274mg chol
sodium	484 mg484mg sodium
% RDI:	-
calcium	88 calcium
iron	2222 iron
vit A	4444 vit A
vit C	77 vit C
folate	88 folate

More great recipes from this menu:

Fritto Misto

Boiling the shrimp shells in the wine gives the silky cream sauce of this elegant main course an intense shrimp flavour.

Ingredients

4 lb large raw shrimp 4 4lb lblarge raw shrimp
1 tbsp butter 1 1tbsp tbspbutter
4 shallots , finely chopped4 4shallotshallots, finely chopped
2 tbsp tomato paste 2 2tbsp tbsptomato paste
1/2 tsp paprika 1/2 1/2tsp tsppaprika
1 cup dry white wine 1 1cup cupdry white wine
2 cups whipping cream 2 2cups cupswhipping cream
1 pinch pepper 1 1pinch pinchpepper
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
1 tbsp chopped fresh chives 1 1tbsp tbspchopped fresh chives
Rice:
1 tbsp butter 1 1tbsp tbspbutter
1 shallot , finely chopped1 1shallotshallots, finely chopped
1 carrot , diced1 1carrotcarrots, diced
2 cups long grain rice 2 2cups cupslong grain rice
1 tsp salt 1 1tsp tspsalt

Preparation

Peel and devein shrimp, reserving shells. Cover and refrigerate shrimp. (Make-ahead: Refrigerate for up to 8 hours.)

In large shallow saucepan, heat butter over medium heat; cook shallots, stirring, until softened, about 3 minutes. Add tomato paste and paprika; cook, stirring, for 1 minute. Add reserved shrimp shells; cook, stirring, until pink, about 2 minutes.

Add wine and 2 cups (500 mL) water, stirring to scrape up brown bits. Bring to boil; reduce heat and simmer gently for 20 minutes. Into clean saucepan, strain through fine-mesh sieve, pressing shells to extract liquid. Discard shells. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 8 hours. Reheat to continue.)

Add cream and pepper; bring to boil. Boil, stirring, until reduced by half, about 10 minutes. Add reserved shrimp; cook until pink, about 5 minutes. Stir in parsley.

Rice: Meanwhile, in saucepan, heat butter over medium heat; cook shallot and carrot until softened, about 5 minutes. Stir in rice. Add 4 cups (1 L) water and sa< bring to boil. Reduce heat to medium-low; cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork. Serve shrimp mixture over rice. Garnish with chives.