Shrimp Newburg on Toast Points
photo by Outta Here
- Ready In:
- 16mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 3⁄4 lb large shrimp, peeled and deveined
- 2 teaspoons olive oil, divided
- 2 cups sliced baby portabella mushrooms
- 3⁄4 cup 1% low-fat milk
- 1 tablespoon all-purpose flour
- 2 tablespoons dry sherry
- 1 large egg yolk
- 1⁄4 teaspoon kosher salt
- 1⁄8 teaspoon ground red pepper
- 1⁄8 teaspoon fresh ground black pepper
- 4 slices whole wheat bread, toasted
- 2 teaspoons chopped fresh chives
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.
Reviews
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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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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.
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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.
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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
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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:)
RECIPE SUBMITTED BY
Nimz_
United States
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.