Shrimp Newburg on Toast Points

"Adapted from Cooking Light with some minor changes for our taste. This can be served over rice or pasta"
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
16mins
Ingredients:
12
Serves:
2
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ingredients

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directions

  • Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat.
  • Add shrimp.
  • Saute 3 minutes and remove from skillet.
  • Keep warm.
  • Add 1 tsp oil to skillet.
  • Add bella mushrooms and saute 5 minutes.
  • Combine milk, flour, sherry, and egg yolk, stirring well with a whisk.
  • Add to the mushrooms.
  • Bring mixture to a boil, reduce heat and simmer until thick (about 3 minutes), stirring constantly with a whisk.
  • Return shrimp to skillet and stir in salt and peppers.
  • Cut each toast slice in half diagonally.
  • Arrange 4 toast triangles on each of 2 plates.
  • Top with 1 1/2 cups shrimp mixture, and sprinkle with chives.

Questions & Replies

  1. Do you have to use mushrooms? Don't have any..
     
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Reviews

  1. well how could this be anuything but great, I used full-fat milk and also added in some fresh minced garlic that I sauteed for a few minutes before adding in the shrimp, also I used butter in place of olive oil, I served this on baked puff pastry shells, my family raved, thanks for sharing hon!...Kitten:)
     
  2. Made this for a special lunch, and it was very easy and tasty. I had never had mushrooms in Shrimp Newburg, and they are a nice addition! And the egg makes the sauce rich tasting.
     
  3. What a terrific, terrific shrimp dish! I followed this only adding some fresh celery during plating to bring out the colors. Very smooth tasting, and the shrimp cooked just to perfection makes this a "shout" out recipe. The only small difference was, I used this recipe for a wonderful shrimp bite set proudly atop a toast point. I followed the recipe except I poached the shrimp separately for 2 minutes, put them on top of the points, and poured the Newburg sauce dribbled over the shrimp along with the mushroom to create a mini-Newburg bite. Incredible! So perfect in every way, thanks ~Nimz~ Made for your football win, *Week 1* football pool, 2008.
     
  4. This is a quick and delicious dinner! It is easy enough to prepare for a weeknight, but is elegant enough to serve to guests. I think the egg yolk really provides the richness in the sauce. It's hard to believe it is a "light" recipe. I had to add a little more oil than called for when sauteeing the mushrooms, but it may be because my non-stick pan is a little worn. Thanks for posting this lovely recipe Nimz.
     
  5. Yum was the first thing my DH said! And that is really good! I served this with Recipe #218962 which I served as a cold salad leftover from the day before. This recipe was so easy and quick I felt like I was cheating! I did start it by sauteing the mushrooms first then adding the shrimp and then sauce which worked great! Thank you for a wonderful recipe that gave me more time to spend with my DH!
     
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Tweaks

  1. well how could this be anuything but great, I used full-fat milk and also added in some fresh minced garlic that I sauteed for a few minutes before adding in the shrimp, also I used butter in place of olive oil, I served this on baked puff pastry shells, my family raved, thanks for sharing hon!...Kitten:)
     

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I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.
 
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