Shrimp Newburg
Servings: 8 - 10
Ingredients:
4 lb (2 kg) large raw shrimp
1 tbsp (15 mL) butter
4 shallots, finely chopped
2 tbsp (25 mL) tomato paste
1/2 tsp(2 mL) paprika
1 cup (250 mL) dry white wine
2 cups (500 mL) whipping cream
Pinch pepper
2 tbsp (25 mL) chopped fresh parsley
1 tbsp (15 mL) chopped fresh chives
Rice:
1 tbsp (15 mL) butter
1 shallot, finely chopped
1 carrot, diced
2 cups (500 mL) long-grain rice
1 tsp (5 mL) salt
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. Cover and 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.
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